Easy Eggplant Bruschetta
Nutritional Info
- Servings Per Recipe: 1
- Amount Per Serving
- Calories: 52.6
- Total Fat: 3.6 g
- Cholesterol: 0.0 mg
- Sodium: 101.7 mg
- Total Carbs: 5.3 g
- Dietary Fiber: 1.3 g
- Protein: 0.7 g
View full nutritional breakdown of Easy Eggplant Bruschetta calories by ingredient
Introduction
Simply seasoned eggplant is great as a dip, a spread for crackers or crusty bread, or a flavor-booster for chicken. Simply seasoned eggplant is great as a dip, a spread for crackers or crusty bread, or a flavor-booster for chicken.Number of Servings: 1
Ingredients
- 2 medium eggplants, halved lengthwise
- 2 tablespoons vegetable oil
- 1 tablespoon minced garlic
- 1 teaspoon ground cumin
- 1 tablespoon grated fresh ginger
- 1/4 cup finely chopped parsley
- 1/4 cup red bell pepper, chopped
- salt and pepper
Directions
1. Heat oven to 400° F. Line a heavy baking sheet with foil.
2. Brush the cut sides of the eggplant with 1 tablespoon of the oil and arrange cut side down on the baking sheet. Bake until cut sides are browned and eggplant is soft (about 25 minutes).
3. Combine remaining oil and garlic in a skillet and heat over low heat until garlic sizzles. Stir in cumin and remove from heat.
4. Scoop out softened eggplant, chop finely and then add to skillet. Add ginger, bell pepper, and parsley. Stir mixture over low heat until blended. Add salt and pepper to taste.
5. Serve warm or at room temperature.
Serves 8.
Reprinted with permission by Public Health – Seattle & King County
2. Brush the cut sides of the eggplant with 1 tablespoon of the oil and arrange cut side down on the baking sheet. Bake until cut sides are browned and eggplant is soft (about 25 minutes).
3. Combine remaining oil and garlic in a skillet and heat over low heat until garlic sizzles. Stir in cumin and remove from heat.
4. Scoop out softened eggplant, chop finely and then add to skillet. Add ginger, bell pepper, and parsley. Stir mixture over low heat until blended. Add salt and pepper to taste.
5. Serve warm or at room temperature.
Serves 8.
Reprinted with permission by Public Health – Seattle & King County
Member Ratings For This Recipe
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DANNAMOM
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LOLAHURAS
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REAL_FOOD
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ICHOOSE2CARE
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ELYSAH87
I think next time I make this, I will just go nuts with the garllic. I added wasabi powder and tabasco sauce (I couldn't figure out what would give it really good flavor. When I added more pepper, it came alive a bit, but I think the key to this dip is tons and tons of Emeril-approved GAH-LIC!! - 11/15/08
