Eggplant Bruschetta

Episode 127 - Eggplant Bruschetta


  • 1 Potato (chopped into cubes and pre-boiled until half cooked)
  • 3 small Eggplants (skinny long)
  • 2 handfuls Silverbeet (chopped)
  • 3 ripe Tomatoes (chopped into cubes)
  • 2 Garlic Cloves (chopped fine)
  • 1 small red/white Onion (chopped into slices)
  • 2 – 3 red hot Chillies (seeded/deseeded – optional)
  • Pinch of Salt (if required)
  • 1 – 2 tbsp Chicken Stock Powder
  • 2 – 3 tbsp Olive Oil
  • Optional: Add a handful of diced mushrooms to mix.


  1. Pre-boil the potato cubes and set aside.
  2. Sauté together with the chopped red/white onion and garlic in olive oil until half cooked.
  3. Add eggplant and further cook (until half cooked) season with chicken stock powder and salt then add diced tomatoes.
  4. Continue cooking through then add raw silverbeet and chopped chilli and continue cooking.
  5. Once tomatoes have cooked right down, add ¼ cup of water to add extra juice and pre-boiled potato cubes.
  6. Important: When adding water, allow to cook through then taste for flavour, and add extra chicken salt or salt if required.
  7. Serve with either fresh or toasted French Stick or Ciabatta Bread.