Ingredients
Eggplant
- 2 medium Eggplant sliced into 1 inch round
- 1 tbsp Olive oil
- Salt and pepper to taste
Bruschetta
- 5 roma Tomatoes diced
- 1 clove Garlic minced
- 2 Green Onions finely chopped
- 3 tbsp Fresh parsley finely chopped
- 1 tbsp Balsamic vinegar
- 4 tbsp Olive oil
- Salt and pepper to taste
- 4 tbsp Feta cheese (optional)
Instructions
- Preheat oven to 425F, coat parchment lined baking sheet with olive oil.
- Arrange eggplant on sheet and flip to evenly coat with olive oil. Sprinkle with salt and pepper and roast for 15-20 minutes.
- Once time has elapsed flip and season, return to oven for an additional 10 minutes.
- While the eggplant is cooking, make the bruschetta. Combine diced tomatoes, garlic, onion, parsley, balsamic, olive oil, salt and pepper.
- Top eggplant with mixture and a bit of crumbled feta for garnish and serve immediately. Eggplant can get soggy so make sure you don’t let it sit too long!
Nutrition Facts
Eggplant Bruschetta
Per
388 g
Calories
220
% Daily Value*
Fat
10
g
15
%
Saturated Fat
2
g
13
%
Carbohydrates
28
g
9
%
Fibre
9
g
38
%
Sugars
19
g
21
%
Protein
6
g
12
%
Cholesterol
5
mg
2
%
Sodium
100
mg
4
%
Calcium
40
mg
4
%
Iron
1.8
mg
10
%
*5% or less is a little, 15% or more is a lot
Tips & Notes
You can also serve this tasty bruschetta on toasted bread, or any roasted veggies of your choice!
Afraid of soggy eggplant? Spread the rounds out on a paper towel and salt generously. Let it sit for about 30-40 minutes then rinse thoroughly.
