Bruschetta Eggplant
Nutritional Info
- Servings Per Recipe: 5
- Amount Per Serving
- Calories: 86.1
- Total Fat: 0.7 g
- Cholesterol: 0.0 mg
- Sodium: 440.9 mg
- Total Carbs: 20.8 g
- Dietary Fiber: 5.6 g
- Protein: 2.4 g
View full nutritional breakdown of Bruschetta Eggplant calories by ingredient
Number of Servings: 5
Ingredients
-
2 pounds eggplant, unpeeled, cut into 1" cubes
6 Medium plum tomatoes, seeded and chopped
3 whole green onions chopped
2 clove garlic, minced
4 tbsp fresh chopped basil leaves
You can add to taste....
A couple pinches of garlic powder
salt
pepper
Directions
Preheat the oven to 400
Lightly mist a medium, nonstick baking sheet with olive oil spray. Place eggplant in a single layer on the baking sheet so the cubes do not touch. Lightly mist the eggplant with olive oil spray. Sprinkle on the garlic powder.
Bake for 7-10 minutes, flip and bake for 7-10 minutes more or until tender
In a large serving bowl, combine the tomatoes, green onion, garlic, and basil. Add the eggplant. Season with salt and pepper. Toss gently to mix. Serve immediately.
Number of Servings: 5
Recipe submitted by SparkPeople user MELSKI1129.
Lightly mist a medium, nonstick baking sheet with olive oil spray. Place eggplant in a single layer on the baking sheet so the cubes do not touch. Lightly mist the eggplant with olive oil spray. Sprinkle on the garlic powder.
Bake for 7-10 minutes, flip and bake for 7-10 minutes more or until tender
In a large serving bowl, combine the tomatoes, green onion, garlic, and basil. Add the eggplant. Season with salt and pepper. Toss gently to mix. Serve immediately.
Number of Servings: 5
Recipe submitted by SparkPeople user MELSKI1129.