Vegan Eggplant Caprese Bruschetta Toasts Popular Recipes

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Vegan Eggplant Caprese Bruschetta Toasts

"A hybrid of bruschetta and caprese makes for a quick summertime vegan dinner."

Ingredients :

• 1 cup textured vegetable protein (such as Bob's Red Mill® TVP)
• 3/4 cup boiling water
• 2 tablespoons boiling water
• 1 (16 ounce) package frozen breaded eggplant cutlets (such as Trader Joe's®)
• 1 loaf Italian bread
• 1/4 cup olive oil, or as needed
• 1/2 pound diced firm tomatoes
• 3 tablespoons capers
• 1/4 teaspoon dehydrated minced garlic, or to taste

Instructions :

Prep : 10M	Cook : 8M	Ready in : 47M

• Place textured vegetable protein in a bowl; add 3/4 cup plus 2 tablespoons boiling water and stir. Let stand for 5 to 10 minutes.
• Preheat oven to 425 degrees F (220 degrees C). Place eggplant cutlets on a baking sheet.
• Bake in the preheated oven for 10 minutes. Flip cutlets. Bake until golden brown, 16 to 17 minutes more.
• Preheat grill for medium heat and lightly oil the grate.
• Slice bread into 16 slices approximately 1/2-inch thick. Paint bread with olive oil.
• Cook on the preheated grill until lightly browned, about 3 minutes.
• Place tomatoes in a microwave-safe bowl. Heat in a microwave until slightly softened, about 3 minutes. Drain and discard excess liquid.
• Stir tomatoes, capers, and dehydrated garlic into the rehydrated textured vegetable protein.
• Arrange toasted bread slices on a serving dish. Stack 1 eggplant on each slice of bread; top with a dollop of tomato mixture.

Notes :

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