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–+ servings

Eggplant Bruschetta

A delicious vegan appetizer made with roasted eggplant and fresh tomatoes.
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Preparation Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Course: Appetizer
Cuisine: Italian
Servings: 4 servings
Calories: 150 kcal

Ingredients 

Main Ingredients

  • 1 large eggplant diced
  • 2 cups cherry tomatoes halved
  • 2 cloves garlic minced
  • 2 tablespoons olive oil
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ¼ cup fresh basil chopped
  • 1 loaf baguette sliced

Instructions 

  1. Preheat the oven to 400°F (200°C).
  2. Place diced eggplant on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for 20-25 minutes until tender.
  3. In a mixing bowl, combine roasted eggplant, cherry tomatoes, garlic, balsamic vinegar, and chopped basil.
  4. Toast baguette slices in the oven for 5-7 minutes until crispy.
  5. Top each baguette slice with the eggplant mixture. Serve immediately.

Nutritional Value

Calories: 150kcal | Carbohydrates: 20g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Sodium: 300mg | Potassium: 400mg | Fiber: 4g | Sugar: 5g | Vitamin A: 200IU | Vitamin C: 15mg | Calcium: 20mg | Iron: 1mg

Keywords

Bruschetta, Vegan
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