Grilled Eggplant with Roasted Garlic Bruschetta
Prep time 15mins
Cook time 45mins
Serves or Makes: 4

Recipe Card


  • 2 large eggplants
  • 1 head of garlic
  • 1 can Tuttorosso Petite Diced Tomatoes
  • Olive oil
  • Kosher salt and pepper, to taste
  • Fresh basil, for topping
  • Balsamic glaze, for topping
  • Squeeze of half a lemon
  • 1/4 cup breadcrumbs


  • Step 1

    Preheat oven to 400°F. Slice the top off the garlic. In tin foil or a cocotte, add garlic and cover in olive oil. Season with salt and pepper. Cook for 25-30 minutes or until garlic is tender.

  • Step 2

    Slice eggplant and season both sides generously with salt. Cover with a few sheets of paper towels and place something heavy (like a skillet) on top. Let the eggplants sweat out some of their moisture for about 15-20 minutes.

  • Step 3

    Meanwhile add Tuttorosso Petite Diced Tomatoes to a bowl. Slice a handful of basil and add to tomatoes. Squeeze cooked garlic over top, along with salt, pepper and the squeeze of lemon. Mix gently to combine.

  • Step 4

    Drizzle eggplants with olive oil on both sides. Grill for about 3-4 minutes per side or until eggplant is browned.

  • Step 5

    Plate eggplant and spoon bruschetta over top. Add breadcrumbs to a pan and cook for about 2-3 minutes or until they start to brown. Add to the top of the bruschetta. Season with balsamic glaze and more basil