Bruschetta with Creamy Eggplant and Feta Recipe
This bruschetta is an Italian classic inspired by southern flavors – crunchy toasts, soft roasted eggplant and salty feta. In Italy, such small open sandwiches are often served with a glass of wine before dinner. They’re also perfect as a party snack at home instead of chips.
Bruschetta with creamy eggplant and feta combines crunchy, warm bread with silky roasted eggplant flesh and a salty cheese accent. It’s a snack inspired by southern Italy and mezze flavors – slightly smoky, garlicky, with a pleasant contrast of textures. Thanks to the addition of yogurt, the eggplant spread is lighter than classic dips yet still very flavorful.
Chef's tips
Roast the eggplant until the skin is wrinkled and slightly blackened and the flesh is completely soft – only then will the spread turn out truly creamy and without bitterness. Rub the toasts with garlic only after baking, while they’re hot, gently stroking the clove over the surface so it doesn’t overpower the flavor. If you’re making bruschetta for a party, prepare the spread in advance and toast the bread just before serving so it doesn’t go soft.
How to serve
Serve with a glass of chilled white wine, such as Pinot Grigio, or a light rosé for a summer aperitivo on the balcony. They go perfectly with a board of olives, marinated vegetables and a simple plate of cold cuts when you’re hosting an evening get-together instead of a classic sit-down dinner. They also work as an “upgraded” snack for movie night when you’d usually reach for chips.
Ingredients
- baguette or ciabatta about 250–300 g - 1 piece
- eggplant large - 1 piece
- feta cheese or another brined cheese - 80 g
- Greek yogurt - 3 tablespoons
- garlic cloves 1 for the eggplant, 1 for the toasts - 2 piece
- olive oil plus extra for drizzling - 3 tablespoons
- lemon juice freshly squeezed - 1 tablespoon
- fresh parsley or basil chopped - 2 tablespoons
- salt to taste
- freshly ground black pepper to taste
Preparation
- Preheat the oven to 200°C (top and bottom heat). Wash and dry the eggplant, prick it several times with a fork and place on a baking tray lined with baking paper.
- Roast the eggplant for 25–30 minutes, until the skin is very dark and the flesh is very soft. When pressed with a fork, it should easily collapse.
- Remove the roasted eggplant from the oven and set aside for 5 minutes to cool slightly. Cut it lengthwise, scoop all the soft flesh into a bowl and discard the skin.
- Add 1 finely chopped garlic clove, the Greek yogurt, 2 tablespoons of olive oil, the lemon juice, a pinch of salt and pepper to the bowl with the eggplant. Mash everything with a fork into a smooth, creamy spread. Taste and adjust the seasoning if needed.
- Slice the baguette into slices about 1.5 cm thick. Arrange on a baking tray and drizzle with 1 tablespoon of olive oil. Place in the oven preheated to 200°C for 5–7 minutes, until the bread is lightly crisp and golden at the edges.
- Cut the remaining garlic clove in half. Gently rub the hot toasts with the cut side of the garlic – run it over the surface of each slice 1–2 times.
- Spoon some eggplant spread onto each toast and spread it out. Sprinkle with crumbled feta and chopped parsley or basil. Finally, drizzle with a little olive oil and serve immediately.
Storage
Serve the bruschetta as soon as possible after assembling so the bread stays crisp. If you have leftover spread, store it in an airtight container in the fridge for up to 2 days and stir before using. Toast fresh bread just before serving again.
