Classic bruschetta atop baked eggplant slices is one way to nix the bread and still feel satisfied. The eggplant gives the dish a meaty texture, so a few slices of this dish can make a meal! I used mint in the tomato mixture for an even lighter and zestier twist. I could honestly eat this with every meal, it’s so delicious!
Eggplant: lowers LDL (bad) cholesterol with its chlorogenic compound, is anti-carcinogenic due to its antioxidant nasunin content, is a great source of dietary fiber, protects against colon cancer, and is a great source of vitamin A, B vitamins, folate and vitamin C.
Cook Time: 15 minutes
- 1 large eggplant (the thickest one you can find)
- 1 tbsp olive oil
- Dash of salt and pepper
- 2 medium tomatoes, diced
- 1/2 white onion, diced
- Small handful of mint
- 1/4 cup of olive oil
- Juice of 1 lime
- 1/2 tsp salt
- 1/4 tsp pepper
Pick up the fattest eggplant you can at the market. Slice it into 1-inch thick pieces.
Lay out the pieces on parchment paper, brush with olive oil on both sides, season with salt and pepper and pop into the oven at 375 degrees Fahrenheit for 15 minutes or until browned and cooked through.
For the bruschetta, mix together 1/4 cup olive oil with the juice of one lime, and salt and pepper and toss with chopped tomatoes, 1/2 onion and handful of mint.
To serve, simply tower each eggplant slice with the bruschetta.