Bruschetta Eggplant
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
Introduction
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 dishNumber of Servings: 2
Ingredients
-
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
Directions
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.
Member Ratings For This Recipe
-
CD7340577
