A recipe suitable for this very hot period that you can prepare well in advance? Try this EGGPLANT AND POTATO SPREAD FOR BRUSCHETTA. I understand that turning on the oven in this heat is a bit daunting, but I assure you it’s really worth it. In fact, I think it’s even worse to stand by the stove. Instead, 35 minutes in the oven is not a big deal, trust me. I usually prepare this spread the day before so that the next evening when you have guests over, everything is ready. With this eggplant spread, I made 8 bruschettas, first passed with some oil on the grill and topped with this fabulous spread and cherry tomatoes, all with an intense aroma of fresh basil.
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 5 Minutes
- Portions: 4
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 287.72 (Kcal)
- Carbohydrates 29.11 (g) of which sugars 11.64 (g)
- Proteins 4.06 (g)
- Fat 19.32 (g) of which saturated 2.75 (g)of which unsaturated 0.22 (g)
- Fibers 8.28 (g)
- Sodium 108.73 (mg)
Indicative values for a portion of 150 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
- 2 lbs black oval eggplants
- 10.5 oz potatoes, peeled, cooked, boiled
- to taste salt
- to taste pepper
- cup extra virgin olive oil
- to taste basil (chopped)
- 2 cloves garlic
- 5.3 oz cherry tomatoes
- to taste dried oregano (optional)
Tools
- Food Processor handheld
- 1 Knife
- 1 Oven
Steps
Wash the eggplants, dry them, cut them in half, and score the surface with a pointed knife.
Finely chop the garlic
In a bowl, pour the extra virgin olive oil
Add the chopped garlic
Chop a generous amount of fresh basil
Add it to the oil, add some dried oregano (optional)
Place the eggplants with the cuts facing up and season with the flavored oil. Bake in a preheated oven at 350°F for 35 minutes
Halfway through cooking, turn the eggplants
Meanwhile, boil the potatoes for about 30 minutes
Remove the eggplant pulp, put it in a bowl, add the boiled potato, salt, and oil.
Use the handheld food processor to blend everything into a spread.
Separately, cut the tomatoes and season them with basil, salt, and extra virgin olive oil
Pour the spread into a dish and drizzle with extra virgin olive oil
Toast some wheat bread and enjoy it with the eggplant spread and tomatoes
Our bruschetta with eggplant spread and cherry tomatoes is ready to be enjoyed.
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