Eggplant spread for bruschetta is an appetizer easy to make that will win you over every time you taste it on slices of bread. After spreading the eggplant cream on the slices of bread, you can fill the bruschetta as you prefer, and you can serve them not only as an appetizer, but also to accompany a tasty aperitif, in a buffet or even as a main course for lunch or dinner. If you love eggplant-based sauces, you cannot miss the GREEK EGGPLANT DIP MELITZANOSALATA, and also check out all the RECIPES WITH EGGPLANTS. You can cook the eggplants in a pan, oven, or air fryer as you prefer and as you find more convenient. The cooking time of eggplants in an air fryer may vary depending on the type of air fryer you use, this is the AIR fryer that I use. I recommend checking out 50 RECIPES FOR THE AIR FRYER and all the recipes with the air fryer, you will surely find other tasty dishes to try. Now let’s see how to make the eggplant spread for bruschetta, and if you try it, let me know. Barbara
I recommend trying these eggplant recipes as well:
- Difficulty: Very easy
- Cost: Affordable
- Preparation time: 5 Minutes
- Portions: 4
- Cooking methods: Stove, Oven, Air Fryer
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for preparing the Eggplant spread for bruschetta
- 1 eggplant
- to taste parsley
- Half clove garlic
- to taste salt
- to taste extra virgin olive oil
Tools
- Blender
- Air Fryer
- Oil Sprayer
- Air Fryer Paper Liners
How to prepare the Eggplant spread for bruschetta
Let’s start preparing the eggplant spread for bruschetta, clean the eggplant, also clean the garlic and parsley and chop them finely. Now proceed to cook the eggplant in the way you prefer.
Remove the skin from the eggplant and cut it into small pieces, then put it in a pan, add some oil and the chopped garlic and parsley, cook on a low flame stirring occasionally for 20 minutes, if you see it sticks to the bottom add a splash of water and stir more often, at the end of cooking season with salt and pepper.
Cut the eggplant in half, score it in a grid pattern, add the chopped garlic and parsley on top and sprinkle it with oil, place it on a baking sheet and put it in the air fryer basket, cook at 356°F (180°C) for 20 minutes, season with salt and pepper at the end of cooking.
Cut the eggplant in half and score it in a grid pattern, add some oil and the chopped garlic and parsley, place the eggplant in a baking tray and cook in a preheated static oven at 356°F (180°C) for 30 minutes, season with salt and pepper at the end of cooking.
If you cooked the eggplant in a pan you can put it in the blender, if you cooked it in the oven or air fryer, use a spoon to scoop out the pulp and put it in the blender jar.
Blend intermittently adding oil in a thin stream until you get a coarse and soft cream, if you prefer a smoother cream, add a little more oil or for a lighter version, water.
Spread the eggplant cream on the bruschetta or store it in the fridge in an airtight container.
How to store the Eggplant spread for bruschetta
The Eggplant spread for bruschetta can be stored for 2/3 days in the fridge inside a closed container with a lid.
