Eggplant Bruschetta Salad

In just 15 minutes Chef Luca takes you to a journey in Sicily and teaches you, step by step, how to cook an eggplant bruschetta salad.

Typical of the Sicilian cuisine this healthy Sicilian recipe, makes a great vegetarian dish for both lunch and dinner.

The Eggplant Bruschetta Salad is made with ingredients that are very popular in Italian recipes such as eggplants, black olives, capers, lemon, parsley and basil.

Chef Luca encourages people to use organic ingredients to enhance the flavour of this dish.


  • Eggplants
  • Bread
  • Lemon zest
  • Parsley
  • Basil
  • Lemon juice
  • Olives
  • Capers
  • Extra virgin olive oil
  • Salt & pepper


Warm the olive oil in a large pan over high heat. Reduce the heat, add the eggplants and season it with salt and pepper.

Cook, stirring, until the eggplants begin to soften, about 5 minutes.

Assemble the eggplants with the capers, with the black olives with the lemon zest and with the parsley and basil. In the end add the lemon juice and a bit of extra-virgin olive oil.

Meanwhile, toast the bread and brush it with garlic on both sides. Spoon the eggplants on the grilled bread and serve right away.

Eggplants represent one of the main ingredients in the daily Sicilian cuisine along with the use of olive oil, basil, parsley and lemon. As Luca mentioned in the video these ingredients offer delicious flavour to the authentic Italian meals as well as a great aromatic smell.