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Eggplant Bruschetta

This healthy swap on traditional bruschetta turned out absolutely DELICIOUS!⁣⁣⁣ ⁣⁣⁣ I swapped out the bread for oven-roasted eggplant making it low carb and veggie lover friendly! ⁣⁣ ⁣⁣ Make this as an appy for your next party or as a side dish for dinner – it is sure to be a hit 🍆⁣ ⁣RECIPE:⁣ ⁣ 1 small container of cherry tomatoes (diced)⁣ 1/2 purple onion (finely diced)⁣ 1/3 cup balsamic vinegar⁣ 1/4 cup olive oil⁣ 2 eggplants ⁣ 1 bunch of fresh basil⁣ Sea salt ⁣ ⁣ 1. Preheat oven to 350 degrees.⁣ 2. Dice tomatoes and purple onion and pour balsamic vinegar and olive oil over top – combine well.⁣ 3. Chop up about 3-4 basil leaves and mix into marinade, set aside.⁣ 4. Slice eggplant into thick slices and sprinkle with salt.⁣ 5. Top each slice with tomato and onion mixture.⁣ 6. Bake in oven for 35-40 minutes.⁣ 7. Remove from oven, allow to slightly cool and top with chopped basil and optional fresh Parmesan.⁣ ⁣ Enjoy! ⁣ ⁣#vjnutrition
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