AuthorMike EgrieCategory, , DifficultyIntermediate
Eggplant Bruschetta
Yields8 Servings
Prep Time30 mins
 1 large eggplant
 1 medium tomato, chopped
 1 clove garlic, minced
 2 tsp olive oil
 2 tbsp fresh basil, chopped
1

Slice eggplant in thin circles; bake in a baking dish at 350 degrees for 20 minutes.

2

Allow to cool then combine with remaining ingredients.

3

Spread on toasted baguette.

How to Select:
Choose eggplants that are heavy for their size and without cracks. Its name is appropriately given considering the unique coloring of this eggplants skin. The fruits tend to be teardrop shaped and the coloring of their exterior skin a vivid and loosely striped violet with ivory white.

How to Store:
Store eggplants in the refrigerator drawer for use within 5-7 days.

Make it Gluten Free: Dependent on using a Gluten Free baguette.

Nutrition Benefits:
Fat free; cholesterol free; sodium free; low in calories and a good source of dietary fiber. 

 

Ingredients

 1 large eggplant
 1 medium tomato, chopped
 1 clove garlic, minced
 2 tsp olive oil
 2 tbsp fresh basil, chopped

Directions

1

Slice eggplant in thin circles; bake in a baking dish at 350 degrees for 20 minutes.

2

Allow to cool then combine with remaining ingredients.

3

Spread on toasted baguette.

Eggplant Bruschetta
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