Bruschetta Eggplant

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Nutritional Info
  • Servings Per Recipe: 2
  • 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

View full nutritional breakdown of Bruschetta Eggplant calories by ingredient
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This is a great recipe eaten as is or served as side dish This is a great recipe eaten as is or served as side dish
Number of Servings: 2


    1 to 1/1/4 pound eggplant, unpeeled, cut into 1" cubes,

    pinch of garlic powder, or to taste

    3 medium plum tomatoes, seeded and chopped

    1 whole green onion/ chives chopped

    1 clove garlic, minced

    salt 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.

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