Bruschetta Eggplant & Tomato

Bruschetta Eggplant & Tomato

Bruschetta is often served in Italian restaurants as an entree & makes a wonderful entertaining dish regardless of the origins of the other foods you plan to serve.

CAL P/SERVE
63
kJ P/SERVE
263
FAT P/SERVE
2.0g
CARBS P/SERVE
8.1g
PROTEIN P/SERVE
2.2g
SUGAR P/SERVE
2.1g
SODIUM P/SERVE
125g
FAT
%
2.9%
ENERGY RDI%
3%

This Bruschetta with eggplant and tomato recipe is as tasty as it is healthy.

Ingredients

  • 2 slices multigrain bread
  • 8 basil leaves
  • 1 tbsp. slice black olives
  • 1 tsp. basil pesto
  • 1 large tomato, diced
  • 100g eggplant, diced
  • Drizzle of balsamic vinegar
  • Cracked pepper to taste

Method

  1. Preheat oven to 200C. Line a baking tray with baking paper, place diced eggplant on tray and bake 15-20 mins until cooked.
  2. Toast your slices of bread.
  3. Spread the basil pesto thinly over each slice of bread.  Don’t put too much on as it can be too overpowering in flavour.
  4. Once eggplant cooked take out place in bowl with tomato, olives and torn basil leaves. Splash a little balsamic vinegar over and seaon with S
  5. Remove from oven tray and place tomatoes, eggplant and olives on top of bread.
  6. Drizzle with balsamic vinegar and season with salt and cracked pepper.
  7. Serve immediately.

Nutrition Table

Servings: 6 Serving size:67g
Average Serve Average 100g
Energy 263 kJ 395 kJ
  63 Cal 94 Cal
Protein 2.2 g 3.3 g
Fat, total 2.0 g 2.9 g
- Saturated 0.4 g 0.6 g
Carbohydrate 8.1 g 12.2 g
- Sugars 2.1 g 3.1 g
Sodium 125 mg 188 mg

This recipe was developed by Sharrelle Haywood and the Food Photography is courtesy of Factory59. In order to have permission to use this recipe on your website or blog, you must include a website link to weightloss.com.au with the recipe to acknowledge our copyright.

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