Grilled Eggplant ‘Bruschetta’

The rich, delicious flesh of the eggplant goes well with many different toppings – so just choose your favourites! Recipe by Dish


  • 2 large purple eggplants
  • olive oil
  • salt and pepper
  • tahini
  • cooked beetroot, cut into thin wedges
  • thinly sliced cured copa
  • roasted cherry tomatoes
  • soft goat’s cheese or feta
  • pistachios
  • barberries or cranberries
  • small basil leaves
  • olive oil for drizzling
  • dukkah


  1. Preheat a ridged grill or large saute pan.
  2. Cut the egg plants in half through the stem then cut each slice in half again (4 slices per eggplant).
  3. Brush with oil and season both sides. Grill until tender but not falling apart. Place on kitchen towels until ready to assemble.
  4. To assemble, spread the eggplant slices with a little tahini, then add each topping as follows; beetroot, copa, cherry tomatoes, cheese, pistachios, barberries, basil, olive oil and then dukkah.
  5. Other additions; fried chickpeas, fried capers, prosciutto, salami, mozzarella, parmesan, gorgonzola, mint, dill, pinenuts, almonds etc.

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