Grilled eggplant bruschetta with mozzarella cheese, red pepper flakes and fennel seeds. Made with toasted crusty Italian bread this appetizer or antipasto is simple, light and packed full of flavour.
I’ve been making this eggplant bruschetta with mozzarella for years now it’s incredibly delicious and extremely easy to make. It’s made with only five simple ingredients, good quality mozzarella cheese, eggplant/aubergine, good quality crusty bread and a little pinch of red pepper flakes and fennel seeds. Have you ever tried eggplant, mozzarella and fennel seeds as a combo?….you need to!
How to cook eggplant/aubergine
I think eggplant it’s a little underrated. The important thing to remember when cooking with it is not to over oil it. It’s so easily done since it acts like a little veggie sponge soaking up every last droplet of oil that’s drizzled on top resulting is a very mushy, oily flat thing. But by brushing just a little oil on each side, it grills, fries or roasts perfectly and it’s a great carrier of flavours, sprinkle over your favourite spices and herbs and it will be transformed.
This is one of my absolute favourite bruschetta toppings, it’s crunchy on the outside and lovely and soft on the inside plus I’m a massive fan of everything on this bruschetta. Fennel seeds and red pepper flakes (pepperoncino) are something I cook with a lot! Try adding some fennel seeds into a ragú and see how it transforms. The same goes for the red pepper flakes just a little pinch of heat can add so much flavour to simple pasta dishes, stews and sauces.
How to make eggplant bruschetta with mozzarella
You’ll need one medium sized eggplant/aubergine, mozzarella, red pepper flakes, fennel seeds, good quality crusty bread and olive oil.
Finely slice the eggplant with a knife then using a pastry brush lightly brush each side with a little olive oil. Place the eggplant slices on a hot griddle pan until coloured and charred on each side. They should only take around 30-60 seconds on each side.
Place the griddled eggplant slices on some kitchen paper and cut the crusty bread slices. Toast the bread on one side only by placing them under a grill.
Next add two slices of cooked eggplant on the untoasted side of bread, add more slices for larger slices of bread. Top with mozzarella and sprinkle over red pepper flakes, fennel seeds and a pinch of salt and pepper.
Place the slices under a hot grill until the mozzarella is bubbling, melted and slightly golden, serve hot. This eggplant bruschetta is like grilled cheese with a kick and makes great antipasto or appetizer with a glass of vino. I also love to make bruschetta for a quick but tasty lunch during the week or at weekends.
More easy bruschetta toppings to try;
- Bruschetta al pomodoro (authentic tomato bruschetta)
- Sausage and stracchino
- Crostini three ways – spinach, creamy white bean and prosciutto, pecorino and truffle honey
- Pea pesto and goats cheese
- Whipped ricotta with balsamic cherries
- Sun dried tomato pesto and ricotta
- Roasted fennel, salami and ricotta
Eggplant bruschetta with mozzarella
Other eggplant recipes to try;
- Italian marinated eggplant
- Eggpalnt roll-ups with spinach and ricotta
- Parmigiana di Melanzane (aubergine parmigiana)
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Grilled eggplant bruschetta with mozzarella, red pepper flakes and fennel seeds. Made with crusty Italian bread this simple snack, lunch or antipasto is light and delicious.
- 8 slices crusty bread
- 1 medium sized eggplant/aubergine
- 8.8 oz (250g) mozzarella , sliced
- 3 tbsp olive oil
- 1 tbsp chilli flakes
- 1 tbsp fennel seeds
- salt and pepper ,to season
Put a griddle pan over medium heat. Finely slice the eggplant lengthways and brush each side with a little olive oil using a pastry brush. Place the slices on the griddle pan in batches and grill each side until slightly charred and cooked through.
Place the cooked eggplant on a plate lined with kitchen paper. Put the slices of bread under a hot grill and toast on one side only.
Place two slices of eggplant of the untoasted side of each slice of bread. Add extra eggplant to larger slices if needed. Top each bruschetta with mozzarella then sprinkle over a few red pepper flakes (chili flakes), fennel seeds then a pinch of salt and pepper.
Place the bruschetta under a hot grill until the mozzarella has melted, bubbling and slightly golden. Cut large slices in half and serve hot.
Please note this recipe was tested and developed using metric measurements all imperial measurements are approximate.