Bruschetta Eggplant
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
1 to 1/1/4 pound eggplant, unpeeled, cut into 1" cubes,pinch of garlic powder, or to taste3 medium plum tomatoes, seeded and chopped1 whole green onion/ chives chopped1 clove garlic, mincedsalt and pepper to taste
Preheat the oven to 400 degrees F.
Lightly mist a medium, nonstick baking sheet with olive oil spray. Place the eggplant in a single layer on the baking sheet so the cubes do no touch. Lightly mist the eggplant with olive oil spray. Sprinkle garlic powder.
Bake for 7-10 minutes. Flip and bake for 7-10 minutes more, or until tender when tested with a fork.
In a large serving bowl, combine the tomatoes, green onions, garlic and basil. Add the eggplant. Season with salt and pepper. Toss gently to mix. Serve immediately
Makes 2 servings
Number of Servings: 2
Recipe submitted by SparkPeople user BERRYELLO.
Lightly mist a medium, nonstick baking sheet with olive oil spray. Place the eggplant in a single layer on the baking sheet so the cubes do no touch. Lightly mist the eggplant with olive oil spray. Sprinkle garlic powder.
Bake for 7-10 minutes. Flip and bake for 7-10 minutes more, or until tender when tested with a fork.
In a large serving bowl, combine the tomatoes, green onions, garlic and basil. Add the eggplant. Season with salt and pepper. Toss gently to mix. Serve immediately
Makes 2 servings
Number of Servings: 2
Recipe submitted by SparkPeople user BERRYELLO.
Nutritional Info Amount Per Serving
- Calories: 99.7
- Total Fat: 0.9 g
- Cholesterol: 0.0 mg
- Sodium: 17.4 mg
- Total Carbs: 22.8 g
- Dietary Fiber: 8.3 g
- Protein: 4.1 g
Member Reviews