Tuesday, June 28, 2016

Mediterranean Salsa Bruschetta #ProgressiveEats

By: The Food Hunter

I'm excited to share that I'm taking part in this month's Progressive Eats dinner. What is Progressive Eats? Well it's a virtual version of a progressive dinner.  A different topic is chosen each month and members share theme specific recipes on their sites for you to enjoy.

This month we are focusing on summer bounty, and let's just say I couldn't be happier.  My garden is overrun with fresh tomatoes, eggplant and many other veggies and herbs. This month's dinner theme gives me an excuse to find new ways to prepare my edibles.

Mediterranean salsa, served bruschetta, style utilizes the best of my garden's bounty and makes a flavorful summer appetizer for warm-weather get-togethers.

If you're on the hunt for more ways to use what's growing in your vegetable garden this season, check out the rest of the Progressive Eats menu at the bottom of this post.

Mediterranean Salsa Bruschetta
(printable recipe)

3-4 fresh tomatoes, diced
2-3 small eggplants
1 small red onion, finely chopped
1 tablespoon fresh mint, minced
1 tablespoon fresh basil, minced
1 garlic clove minced
1 loaf Italian bread, sliced and toasted
olive oil

Preheat oven to 350. Lightly coat large baking sheets with olive oil. Season eggplant with salt and pepper and roast for about 10 minutes, until softened. Cut the eggplant into 1/2 -inch dice and transfer to a large bowl. Heat olive oil in a pan. Add onion and cook until translucent. Add minced garlic and cook until fragrant. Add diced tomatoes, and cook until softened. Mix in eggplant and season with salt and pepper.

Serve the eggplant-tomato mixture alongside or on top of the toasted bread.

Summer Bounty Progressive Eats, 
hosted by Laura Kumin, who blogs at Mother Would Know.

Appetizers Dill Caprese Bruschetta from Jenni Field's Pastry Chef Online Mediterranean Salsa Brushetta from Foodhunter's Guide Middle Eastern Zucchini Tahini Eggplant Dip from Mother Would Know Main Courses Bruschetta Pizza from The Redheaded Baker Zucchini, Summer Squash, and Tomato Tart from The Wimpy Vegetarian Desserts  Blueberry White Chocolate Tart from Stetted Mile High Strawberry Pie from That Skinny Chick Can Bake Pretty as a Peach Shortbread  (gluten-free) from The Heritage Cook  Beverages Blueberry Lavender Shrub Syrup from All Roads Lead to the Kitchen Lavender Lemonade Martini from Creative Culinary


  1. Oh, my gosh, does this bruschetta topping sound terrific!!! Perfect use for all our summer herbs and veggies!!

  2. Bruschetta is the best! Love the basil/mint combo with that eggplant. Yum!

  3. Bruschetta is a favorite in my house. Love it!

  4. Love the combination of mint and basil in an eggplant dish. Summer doesn't get any better than this!

  5. I love the idea of taking a traditional bruschetta and changing it up with a different flavor combination! Also a great way to use up all the beautiful veggies in your garden! Heavenly!

  6. I'd love this right now! Love eggplant and those herbs. Thanks for the lovely recipe!

  7. Love love love bruschetta. Especially when eggplants are involved.

  8. I love that you used eggplant here. Great twist!

  9. I love that there is eggplant in this recipe, and I just happen to have 2 eggplants in my fridge...

  10. I could definitely make a meal out of piling this on bread...a bottle of wine to wash it down. Looks delicious!

  11. I'm with Heather...this could be dinner and I would be a happy camper!