Print Recipe
4.75 from 4 votes

Eggplant Bruschetta

Prep Time20 mins
Cook Time8 mins
Total Time28 mins
Course: Dairy Free, Grain/Gluten Free, Paleo, Refined Sugar Free, SCD Legal, Whole30
Servings: 10 -12



  • 2 cups cherry tomatoes red, orange and/or yellow
  • 1/4 cup shredded basil leaves
  • 2 tbsp extra virgin olive oil
  • 1 clove garlic crushed (optional)
  • 1/4 tsp salt
  • 1/4 tsp pepper

Basil "Cheese"

  • 1/2 cup cashews soaked overnight
  • 1 tbsp lemon juice
  • 1/2 tbsp coconut oil
  • 1 small clove garlic
  • 1-2 tbsp almond milk
  • 10- 12 basil leaves roughly chopped

Eggplant Base

  • 2 eggplants preferably long and skinny
  • 1/4 cup olive oil
  • 2 cloves garlic
  • 1 tsp chopped thyme
  • 1/2 tsp chopped oregano
  • 1/4 tsp salt
  • 1/2 tsp pepper


  • Wash the tomatoes and cut them into small chunks. Place in a bowl and toss with olive oil, shredded basil, crushed garlic, salt and pepper.
  • In a food processor combine the cashews, lemon juice, coconut oil, garlic and 1 tbsp of the almond milk and blend. If the mixture has trouble blending and is not smooth then add the second tbsp of almond milk and continue to blend until creamy. Transfer to a bowl and stir in the chopped basil.
  • Heat a gril (or sandwich press)
  • Cut the eggplant into slices approximately 2cm in thickness. In a bowl stir together the olive oil, crushed garlic, thyme, oregano, salt and pepper. Brush each of the eggplant with the oil mixture and then grill for approximately 3 to 4 minutes per side until tender and slightly charred.
  • To assemble the bruschetta lay the warm eggplant out on a tray and spread the basil cheese evenly over each slice before topping with the tomatoes. Enjoy!