Cherry tomatoes and eggplant with crispy bread, a simple and tasty side dish, perfect to accompany bruschetta for an aperitif or appetizer. This is a recipe my mom used to make often a few years ago, and I really love it. It’s a variant of the summer vegetable tian, equally quick to prepare.
The preparation is really very simple and requires very few steps for a really tasty result. The eggplant, cut into cubes, is cooked in a pan with some anchovy fillets and the bread. A mix of flavor and crispiness that pleased the whole family, even the most skeptical member of the house.
A side dish that can also become a salad for a quick and light lunch at the office. Curious to find out how to prepare it? Then let’s go to the kitchen together, because the cherry tomatoes and eggplant with crispy bread will be ready in a click!
If you are interested in other side dish recipes, also read:
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 15 Minutes
- Portions: 4 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Summer
- Energy 191.19 (Kcal)
- Carbohydrates 21.80 (g) of which sugars 8.73 (g)
- Proteins 3.60 (g)
- Fat 11.09 (g) of which saturated 1.56 (g)of which unsaturated 0.13 (g)
- Fibers 4.00 (g)
- Sodium 956.67 (mg)
Indicative values for a portion of 134 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 9 oz cherry tomatoes
- 1 eggplant
- 2 fillets anchovies
- 4 slices white sandwich bread
- 1 clove garlic
- 3 tbsp extra virgin olive oil
- 1 tbsp capers
- parsley (to taste)
- basil (to taste)
- salt (to taste)
- pepper (to taste)
Tools
- Pan
- Cutting Board
- Knife
- Basin
- Blender
Steps
First, clean the eggplant: wash it under water, dry it, and cut off the stalk. Then cut it into slices and subsequently into cubes. Also cut the slices of bread into cubes. I used the one for toast, but sandwich bread will also be fine.
Heat half of the oil taken from the total in a pan and add the anchovy fillets. Let them brown for a few moments, stirring, until they have dissolved. Then add the eggplant and bread cubes. Stir and cook over medium heat for a few minutes, stirring, until the bread is golden and crispy.
Then wash the cherry tomatoes and cut them in half if they are small, or into four if they are a bit larger, and place them in a basin. Then put the washed parsley and basil, the peeled garlic clove, the capers, salt, pepper, and the remaining oil in a blender glass. Blend until you obtain a kind of green cream or emulsion that will be the dressing.
Then transfer the eggplant and bread to the bowl with the cherry tomatoes and dress with the freshly prepared emulsion. Mix and serve.
Storage and Tips for Cherry Tomatoes and Eggplant with Crispy Bread
The eggplants and tomatoes with crispy bread can be stored in the refrigerator for 2 or 3 days in a container with a lid.
FAQ: Questions and Answers for Cherry Tomatoes and Eggplant with Crispy Bread
Can I use zucchini instead of eggplant?
Yes, it is possible to substitute eggplant with zucchini.
