Eggplant bruschetta bites

  • Prep Time: 50 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 40 minutes
  • Yield: 4 servings 1x


  • 1 medium eggplant, sliced in circles 1 cm thick
  • 15 grape tomatoes, halved
  • 1 cup grated gruyere cheese
  • 1 teaspoon dry oregano
  • 1 teaspoon fresh basil, minced
  • 1 teaspoon fresh parsley, minced
  • 3 tablespoons extra virgin cold pressed olive oil
  • 1 tablespoon coarse sea salt
  • 1 teaspoon crushed black pepper


  1. Peel strips of eggplant skin lengthwise to create a striped effect.
  2. Cut crosswise about 1 cm thick creating nice circle pieces.
  3. Take eggplant slices and sprinkle with coarse sea salt in layers making sure to get each one. Let sit for 30 minutes.
  4. Shake off excess salt and place eggplant slices in between a tea towel and press out liquid.
  5. Toss eggplant slices with 2 tablespoons olive oil and 1/2 of the basil oregano and parsley.
  6. Take grape tomatoes wash and slice in halves.
  7. Toss with 1 tablespoon olive oil and the rest of the herbs, and salt and pepper to taste.
  8. Place tomato halves on a baking sheet with parchment paper and bake for 30 minute in a 350°F oven.
  9. Preheat grill to 400°F.
  10. Place eggplant on grill till grill marks form and rotate to make hash marks roughly 2 minutes per side.
  11. When eggplant is just about finished, sprinkle with grated gruyere cheese and place three halves of the grape tomatoes on each eggplant slice.
  12. I usually turn half the grill off and place the eggplant on the indirect heat side to finish the cooking process or until the cheese is melted, preventing the eggplant from burning.
  13. Sprinkle with some chopped fresh parsley.
  14. Plate and serve warm.
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