Summer bruschetta with eggplant and fresh cherry tomatoes, let me tell you how this recipe was born.
Last night, my daughter took me to a place in Milan famous for its bruschetta. Among the many options, I tried a version with eggplant and cherry tomatoes that immediately won me over: simple, fresh, and light.
When I got home, I decided to replicate it but in an even healthier and quicker version, using the air fryer to cook the eggplant and maintain all the flavor without adding unnecessary fats.
This is how this recipe for summer bruschetta with air fryer eggplant and fresh cherry tomatoes was born, perfect for those who want to bring a tasty but light dish to the table, ideal for hot summer evenings.
So, what are you waiting for? Let’s prepare these summer bruschetta with eggplant and fresh cherry tomatoes together.
Oh wow, how good they are!
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- Difficulty: Easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Portions: 6
- Cooking methods: Air Frying, Stove
- Cuisine: Italian
- Seasonality: Summer
Ingredients: Summer Bruschetta with Eggplant and Fresh Cherry Tomatoes
- 2 eggplants (striped but round ones are also fine)
- 24.7 oz tomatoes (cherry tomatoes)
- 1 Tropea red onion
- 2 cloves garlic
- 1 tsp ground cumin
- 1 tsp sweet paprika
- 1 tsp salt
- 1/2 tsp black pepper
- as needed bread (toasted)
Tools: Summer Bruschetta with Eggplant and Fresh Cherry Tomatoes
- 1 Air Fryer
- 1 Chopping Board
Steps
Summer bruschetta with eggplant and fresh cherry tomatoes, spread this pâté on your bruschetta, you won’t regret it!
Wash two whole eggplants, dry them, and make slits on the surface with a knife to facilitate cooking. Cook them whole in the air fryer at 356°F for about 45 minutes, “high” air speed, until they are soft. This cooking is optimized for my fryer which you can find in the tools.
While the eggplants cook, finely chop a Tropea onion and sauté it in a pan with two garlic cloves and a drizzle of extra virgin olive oil, until the onion becomes soft and translucent. Wash and chop the cherry tomatoes. Add them to the sauté, along with a teaspoon of cumin, sweet paprika, salt, and pepper. Stir to blend the flavors and let cook for 15-20 minutes.
Once cooked, remove the eggplants from the fryer. With a spoon, gently scoop out the flesh and add it to the cherry tomato sauce in the pan. Discard the skin.
Cook everything on medium heat for about 15 minutes, stirring occasionally, until the excess water evaporates and a thick cream forms.
Toast the slices of bread (preferably rustic or whole grain) in a pan, toaster, or oven until they become golden and crispy.
Spread the cream of eggplant and cherry tomatoes on the slices of warm bread, garnish with fresh basil (optional) or a drizzle of raw oil… and enjoy your light, healthy, and tasty summer bruschetta!
Let me know in the comments if you try it!
Tips for Summer Bruschetta 🌞🍆🍅
Choose fresh and juicy cherry tomatoes 🍅✨
Add fresh aromatic herbs 🌿
Basil, oregano, or parsley for a fragrant and tasty touch.
For kids, you can add some cheese 🧀
Parmesan or mozzarella to make the bruschetta even more delicious!
FAQ
Can I prepare summer bruschetta in advance?
Yes, you can prepare the cherry tomato and eggplant cream in advance. However, we recommend assembling the bruschetta just before serving, to keep the bread crispy.
What type of bread is ideal for bruschetta?
The ideal would be rustic or country-style bread, preferably from the day before, perfect because it stays crispy after toasting and holds the toppings well, but of course, you can use whatever you have at home.
What aromatic herbs go well with eggplant and cherry tomatoes?
Fresh basil, oregano, or mint are ideal for giving a Mediterranean and fresh touch to the recipe.
Is this recipe suitable for a vegetarian diet?
Yes! The bruschetta with eggplant and cherry tomatoes is completely vegetarian and can also become vegan if, like me, you don’t add cheese.
Can I enrich them with other ingredients?
Of course! You can add mozzarella, feta, anchovies, or a ricotta cream to make them even more delicious.
