I’m all about bite-sized food. I’m the kind of girl who likes a little of a lot on her plate, not a lot of just one thing. Bite-sized appetizers are just my thing. This eggplant bruschetta captures the deep flavors of well-cooked eggplant and veggies and balances it with the neutrality of French bread and the punch of lemon zest. It’s delicious and party perfect.
The eggy glow…
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.
Eggplant Bruschetta with Homemade Marinara Sauce
Makes 15-20 bites
- 2 medium eggplants or one large eggplant, diced
- ½ red pepper, diced
- 1 small onion, sliced
- 1 long green pepper, chopped
- 1 scallion, chopped
- 4 large garlic cloves, minced
- 1 whole-wheat French bread, sliced into ½-inch thick rounds
- 2 teaspoons olive oil
- Salt, pepper and sweet paprika to taste
- Homemade marinara sauce
- Lemon zest, olive oil and fresh mint for garnish
Directions: In a pan over medium-high heat, add 1 teaspoon olive oil and eggplant. Season with salt and saute until softened and browned (about 5-8 minutes). Place the eggplant on a plate and set aside. In the same pan over medium-high heat, add 1 teaspoon of olive oil along with red pepper, onion, green pepper and scallions. Season with salt, pepper and paprika and continue cooking until the onion is caramelized (about 10 minutes). Set aside.
To assemble, top the French bread pieces with 1-2 tablespoons of marina sauce and then enough eggplant to cover the top. On top of the eggplant, add about 1 tablespoon of the cooked veggies. Repeat for all the bread pieces and set them all on a lightly greased baking sheet. Pop into the oven for 4-6 minutes at 375 degrees Fahrenheit. Garnish with grated lemon zest, a drizzle of olive oil and a sprig of fresh mint.
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