Eggplant Bruschetta with Homemade Roasted Peppers and Burrata

  • Author: Allie McDonald
  • Prep Time: 5 minutes
  • Cook Time: 8 minutes
  • Total Time: 13 minutes
  • Yield: 6 1x


For this delicious gluten-free bruschetta recipe, grilled eggplant slices are used instead of bread. The bruschetta topping is made of roasted peppers, basil and garlic. Creamy burrata cheese makes the whole thing decadent and fabulous.


  • 1 medium eggplant
  • 2 roasted red bell peppers, jarred or homemade, drained and chopped
  • Olive oil
  • Salt
  • Coarse black pepper
  • 5 large basil leaves, chopped
  • 1 small clove garlic
  • 1 ball of burrata cheese


  1. Trim ends off eggplant and slice into 6 ¾-inch slices. Brush each side of each slice of eggplant with ½ teaspoon of olive oil. Sprinkle each side with a pinch of salt and a grind of black pepper.
  2. Preheat grill to medium. Add eggplant slices. Grill for 3-4 minutes per side, spinning halfway through on each side to get hashtag grill marks. Remove from grill and allow to cool.
  3. In a medium bowl combine peppers with basil, garlic, ¼ teaspoon of salt and ¼ teaspoon of coarse black pepper.
  4. Pile mixture onto the eggplant rounds. Cut burrata into 6 pieces and use a spoon to scoop each one and it onto a mound of red pepper.