Eggplant Bruschetta

Name: Eggplant Bruschetta
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Ingredients: 2 medium Eggplant (sliced into 1 inch round); 1 tbsp olive oil; salt and pepper to taste; 5 roma Tomatoes (diced); 1 tbsp balsamic vinegar; 4 tbsp olive oil; salt and pepper to taste; 1 clove Garlic (minced); 2 Green Onions (finely chopped); 3 tbsp fresh parsley (finely chopped); 4 tbsp feta cheese ((optional))

Feb 23, 2015

Eggplant Bruschetta

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Prep Time 10 mins

Cook Time 40 mins

Total Time 50 mins

Course Appetizers, Side Dishes, Snack

Servings portions

Calories 220 kcal

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 tbsp balsamic vinegar
4 tbsp olive oil
salt and pepper to taste
1 clove Garlic minced
2 Green Onions finely chopped
3 tbsp fresh parsley finely chopped
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, 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!

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.

Nutrition

Serving: 388gCalories: 220kcalCarbohydrates: 28gProtein: 6gFat: 10gSaturated Fat: 2gCholesterol: 5mgSodium: 100mgFiber: 9gSugar: 19gCalcium: 40mgIron: 1.8mg

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