Charred Tomato & Eggplant Bruschetta

Serves 2-3
Prep time 15 minutes
Cook time 45 minutes
Total time 1 hour
Dietary Dairy-free, Gluten-free, Vegetarian
Meal type Appetizer
Quite simply the best bruschetta! Place a little charred tomato & eggplant bruschetta on a gluten-free cracker or baguette and see if you don't agree.


  • 1 Medium eggplant
  • 4 Large Roma tomatoes
  • 1 garlic head
  • 1/3 cup black olives (diced)
  • 1/4 cup extra virgin olive oil (for brushing eggplant)
  • 2 tablespoons extra virgin olive oil (for bruschetta)
  • 1/2 Medium lemon (freshly squeezed juice)
  • 1/4 cup fresh basil (chopped)
  • salt & pepper (to taste)


Step 1
Preheat oven to 500 degrees.
Step 2
Slice tomato and eggplant in 1/2 inch thick slices. Place slices on a cookie sheet. Brush 1/4 cup olive oil evenly over eggplant. Remove individual garlic cloves and the papery outer covering and wrap garlic cloves in aluminum foil.
Step 3
Place cookie sheet of tomato and eggplant in oven along with foil wrapped garlic. Bake for 45 minutes or until edges start to char.
Step 4
Charred Tomato, Eggplant, and Roasted Garlic
Remove tray and foiled garlic from oven. Chop charred tomato, eggplant and garlic into 1/2 inch chunks. Place in a medium size bowl.
Step 5
Dice black olives and add to bowl. Chop basil and add to bowl.
Step 6
Slice lemon in half and squeeze juice into bowl.
Step 7
Charred Tomato & Eggplant Bruschetta
Add remaining 2 tablespoons olive oil and toss to completely coat. Sprinkle salt and pepper to taste. Enjoy over crackers or baguettes.