Eggplant Bruschetta With Hazelnut Skordalia

1 week ago 6

Democracy Dies successful Darkness

4.3 (7)

By Joe Yonan

Skordalia, a garlicky Greek dispersed of nuts, breadstuff and (traditionally) potatoes, anchors these hearty toasts. This mentation skips the potatoes and uses the ends of the aforesaid loaf of breadstuff you’re turning into bruschetta. If you don’t similar eggplant, this tin enactment with each sorts of different vegetables: broiled doorbell peppers, zucchini oregon different summertime squash; or, for thing adjacent simpler, ripe in-season tomatoes. If you'd like, you tin navigator the eggplant, oregon different suggested vegetables, connected a charcoal oregon state grill alternatively of broiling.

Storage:Refrigerate the skordalia for up to 1 week. Refrigerate the broiled, dressed eggplant for up to 3 days. Store toasted bread, well-wrapped, astatine country somesthesia for up to 3 days.

Adapted from “Eat Meat Less” by the Jane Goodall Institute (Weldon Owen, 2021).

Ingredients

3/4 cupful (3 1/2 ounces) hazelnuts
One (1-pound) oblong loaf sourdough bread
3/4 cupful water
6 tablespoons extra-virgin olive oil, divided
2 ample ail cloves, crushed
1 1/2 tablespoons caller citrus juice
2 teaspoons reddish vino vinegar
3/4 spoon good oversea brackish oregon array salt, divided, positive much to taste
1 lb tiny oregon babe eggplants, stemmed and chopped lengthwise into 1/4-inch slices
1 1/2 tablespoons balsamic vinegar
1 tablespoonful maple syrup
1/2 cupful shredded radicchio oregon reddish lettuce
2 teaspoons finely grated citrus zest

Nutritional Facts

Per serving

Calories
625
Fat
36 g
Saturated Fat
4 g
Carbohydrates
68 g
Sodium
685 mg
Protein
13 g
Fiber
10 g
Sugar
12 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

Adapted from “Eat Meat Less” by the Jane Goodall Institute (Weldon Owen, 2021).

Tested by Joe Yonan.

Published July 30, 2021

Updated March 17, 2026