Eggplant bruschetta with sweet sauce and mozzarella.jpg

Eggplant bruschetta with sweet sauce and mozzarella

Crusty garlic-rubbed bread, topped with creamy buffalo mozzarella and eggplant bathed in a sweet chilli sauce, make this bruschetta an incredibly tasty entrée or lunch option.

How long will it take?

30 minutes

What’s the serving size?

Serves 4

What do I need?

  • 2 large eggplants, stems removed and cut into slices
  • 1/3 cup sweet chilli sauce
  • 30ml soy sauce
  • 1/3 cup olive oil
  • 2 cloves garlic, minced plus 1 clove, whole and peeled
  • Pinch of pepper
  • Pinch of salt
  • 125g buffalo mozzarella
  • 1 loaf crusty style bread, sliced thickly
  • Flat leaf parsley to serve
  • Sesame seeds to serve

How do I make it?

  1. Combine sweet chilli sauce, soy sauce, 2 cloves of minced garlic, salt and pepper in a bowl and stir well to combine.
  2. Preheat barbecue or grill pan.
  3. Grill bread, either on the barbecue or in a grill pan. While the bread is still warm, rub it with the peeled garlic clove. Set bread aside. Wipe out pan.
  4. Add olive oil to a bowl and add eggplant slices tossing quickly to coat.
  5. Over a medium heat add the eggplant slices to the grill. Cook until the slices are very soft, turning every couple of minutes to ensure even cooking.
  6. Remove slices and place in bowl with sweet chilli sauce mix and toss to coat.
  7. To serve, smear some mozzarella on bread, add the eggplant and then more mozzarella. Garnish with parsley and sesame seeds and serve immediately.

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