This Bruschetta with eggplant and tomato recipe is as tasty as it is healthy.
- 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
- Preheat oven to 200C. Line a baking tray with baking paper, place diced eggplant on tray and bake 15-20 mins until cooked.
- Toast your slices of bread.
- Spread the basil pesto thinly over each slice of bread. Dont put too much on as it can be too overpowering in flavour.
- 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
- Remove from oven tray and place tomatoes, eggplant and olives on top of bread.
- Drizzle with balsamic vinegar and season with salt and cracked pepper.
- Serve immediately.
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|
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