Bruschetta is an easy way to eat lots of vegetables and if you cut out a lot of the oil, can be very low in fat. The problem with it is the bread. So try replacing the bread with roasted eggplant rounds! It works really well and there is zero guilt in this quick and easy recipe.
Ingredients:
Make 4 servings.
- 1 or 2 eggplants (enough to get 8 thick slices)
- 1 tbsp olive oil
- salt & pepper
- 2 tomatoes, chopped
- 1/2 red onion, chopped
- 50 mL capers
- 1/3 cup feta cheese
- 1/2 tbsp olive oil
- 1 tsp lemon juice
- fresh cilantro, chopped (to taste)
You can basically add any vegetables you like to your bruschetta mix. 🙂 The above is one of my favorite combinations.
Directions:
- Preheat oven to 430°F.
- Slice eggplant into thick (approx. 1 inch) rounds and arrange on baking sheet. Drizzle eggplant round with 1 tbsp olive oil and sprinkle liberally with salt and pepper.
- Bake eggplant rounds for 15 mins per side.
- (Optional) Add a bit of oil to a pan and fry the capers until crispy. This is optional if you want a bit of crunch in your bruschetta.
- Combine chopped tomatoes, onion, capers, feta, 1/2 tbsp of olive oil and lemon juice in a medium bowl. Add chopped cilantro.
- Serve bruschetta mix on your eggplant rounds. 🙂 If you have 8 rounds, each serving is 2 rounds with the bruschetta mix on top.
- Enjoy!
Nutritional Information:
Healthy Comfort Food 