Eggplant (aubergine) bruschetta 


  Looking for an appetizer ( hors-d’oeuvre) to please your guests, try this mouth watering recipe.

  • 1 big eggplant ( aubergine)
  • 1 tomato
  • 1 red bell pepper 
  • 2 garlic cloves mashed
  • 2 tbs olive oil
  • 1 tbs pomegranate molasses
  • 1 tbs lemon juice
  • 1/2 tsp crushed red pepper
  • 2 tbs chopped parsley
  • 1 tsp dried mint
  • Salt and pepper to taste
  • French baguette sliced
  • Salt, pepper and olive oil for brushing baguette.


  1. Turn on oven to broil.
  2. In an oven tray arrange eggplant, tomato and red bell pepper.
  3. Brush them with olive oil and a sprinkle of salt.
  4. Broil, turning ones until cooked and a layer of black broil signs obtained on top.
  5. Take the vegetable out of the oven and set aside to cool.
  6. Preheat oven to 400F. In another oven pan arrange baguette sliced brush them on both sides with olive oil an a sprinkle of salt and pepper. Toast them in the middle rack of the oven until golden in color.
  7. Peel off the skin of the vegetables.
  8. On the cutting board cut vegetable into small cubes.
  9. Put cubes in a bowl and add salt, pepper, pomegranate molasses, lemon juice, olive oil, smashed garlic, chopped parsley and mint. Stir to combine.
  10. Cool in the fridge for 1 hour before serving to enhance the flavor.
  11. In a serving plate arrange baguette slices.
  12. Add a tsp of the salsa on top of each slice.
  13. Decorate with chopped parsley and pomegranate seeds and Serve as an appetizer.
  14. You will get a lot of compliments😉



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