Eggplant Bruschetta
Eggplant Bruschetta is an Italian appetizer that is served on toasted, sliced baguettes.
Ingredients
- 1 large or 2 small eggplant
- 1 medium tomato, chopped
- 1 clove garlic, minced
- 2 teaspoons olive oil
- 2 tablespoons chopped fresh basil
- 1/2 teaspoon Kosher salt
- 1 small baguette, sliced and toasted
Directions
- Preheat oven to 350°F.
- Slice eggplant into thin circles. Spread circles on a lightly greased, rimmed baking dish and bake 20 minutes. Cool.
- In a large bowl combine cooked baked eggplant with remaining ingredients.
- Spread on toasted, sliced baguette.
Serves 8
| Nutrition Facts | |
|---|---|
| Serving Size: 1 | |
| Servings per Recipe: 8 | |
| Amount per Serving | |
| Calories: 104 | |
| Calories from Fat: 18 | |
| % Daily Value * | |
| Total Fat: 2 g | 3% |
| Saturated Fat: trace | 2% |
| Cholesterol: 0 mg | 0% |
| Sodium: 239 mg | 12% |
| Total Carbohydrate: 17 g | 6% |
| Dietary Fiber: 2 g | 9% |
| Protein: 3 g | 6% |
| Vitamin A | 3% |
| Vitamin C | 7% |
| Calcium | 3% |
| Iron | 5% |
*The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.