Eggplant and Cherry Tomato Bruschetta
When people ask you what’s your favorite season, most people answer with Fall, Summer, Spring, or Winter. Well honestly I’d be hard pressed not to say my favorite season is tomato season.
Laugh all you want, but there is no other time in the YEAR where tomatoes taste as good as during the heart of summer. You just can’t get it any other time.
I’ve been known to give myself belly aches from eating too many at one time, didn’t stop me, but it happened.
Sometimes it can be challenging to use up all the tomatoes in new ways.Enter this delicious bruschetta with roasted tomatoes to save the day. Not only are the tomatoes delicious and because you roast them down, you use quite a bit of them.
But tomatoes aren’t the only star of this dish. Because #EGGPLANT. Ohhh eggplant. You weird little veggie. Who decided to name you eggplant? You don’t look like an egg at all. Other people call you aubergine, or brinjal, which are also weird. But whatever your name, you are delicious and nutritious.
There are so many health benefits of adding eggplant to your regular diet. Many of which I did not know until reading Helen from Well Being Secrets post about this veggie’s awesomeness. Two of my favorite facts are that 1) eggplants are actually berries!(say what?) and 2) eggplants are over 90% water! If you want to read more about this, check out this post HERE.
This recipe is one of my favorite go to’s for summer and when we have guests over or need a dish to pass. So easy to make and healthy to eat! Enjoy!You can serve with toasted bread, not toasted bread, crackers, just eat it by the spoonful(the last method is my preferred way to eat it) In the hot summer months serve with a Pinot Grigio or Sauvignon Blanc and enjoy!!
Embarrassing Fun fact. Here’s the original blog picture from when I first made this recipe for the blog back in 2013…. aren’t we all so happy my food photography has come such a long way 🙂 🙂
*Original Post published 5/19/2013 and subsequently updated on 11/22/2016