Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Yield 6 portions

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.

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