For a weeknight dinner inspiration, why not try this Aubergine/Eggplant Bruschetta! Easy dinners don't have to be boring. This throw together one-pan wonder can be perfect for those mid-week dinners when you need something quick and easy.
Of course you can eat it as a vegetarian meal or just add some meat or fish … as always dear reader the choice is yours.
Ingredients:
1 large aubergine/eggplant, cut lengthwise into 2 cm (1 inch) thick slices
Sea salt Of course you can eat it as a vegetarian meal or just add some meat or fish … as always dear reader the choice is yours.
Ingredients:
1 large aubergine/eggplant, cut lengthwise into 2 cm (1 inch) thick slices
2 tbsp. extra virgin olive oil
Cheese of choice - mozzarella, parmesan, cashew cheese
Handful of fresh basil
Bruschetta:
250 g cherry tomatoes
1 small red onion, diced
1 garlic clove, crushed
1 tbsp. extra virgin olive oil
1 tbsp. balsamic vinegar
Method:
1. Preheat oven to 400°F : 200°C : Gas Mark 62. Arrange aubergine/eggplants on a baking tray and sprinkle with salt.
3. Set aside while you put everything together - the salt will help absorb moisture which will allow the aubergine/eggplant to bake nicely.
4. To make your bruschetta mix, combine all ingredients in a bowl and mix.
5. Drizzle both sides of the aubergine/eggplant with olive oil, top with cheese of choice and spoon bruschetta mix on top.
6. Bake aubergine/eggplant for 25-30 minutes or until cooked through and golden. Garnish with basil and serve warm.
From original recipe here
Did you know that aubergines/eggplants are full of vitamins, minerals and dietary fibre! An excellent source of dietary fibre they are also a good source of Vitamins B1 and B6 and potassium. In addition it is high in the minerals copper, magnesium and manganese. A 100g serving of raw aubergine/eggplant provides: 25kcal 1g protein 0.2g fat 6g carbohydrate 3.4g fibre. Aubergines are high in fibre and low in fat and therefore recommended for those managing type 2 diabetes or managing weight concerns.
There is more to read about the health benefits of aubergines/eggplants here
All the best Jan
...this looks wonderful.
ReplyDeleteLooks great. Valerie
ReplyDeleteYum! We cook our eggplant like this covering it with red sauce and cheese. I like this refreshing take on it!
ReplyDeleteI have eggplant seedlings started for my garden. A favorite of ours.
ReplyDeleteHappy Mother's Day my Friend!!
xx oo
Carla
Yum.
ReplyDeleteVery yummy!
ReplyDeleteDelish!
ReplyDeleteHappy Day to you,
A ShutterBug Explores,
aka (A Creative Harbor)
I still have never had eggplant.
ReplyDeleteSounds and looks great.
ReplyDeleteThanks for the recipe.
Has anyone tried stuffed aubergines? They are long in shape, (not round), and stuffed with rice and other things!!!
ReplyDeleteGod bless.
I had no idea they were so nutritious, not my favourite veggie but I will try them again,,
ReplyDeleteIt looks delicious!
ReplyDeleteOMGosh, Jan, I can't wait till eggplant come in season here. I have grown my own in the past and I really MUST try this recipe. Thanks for sharing it.
ReplyDeleteYum! Clipping this recipe!
ReplyDeleteThe only vegetable I don't like.
ReplyDeleteI'm all for simple meals and enjoy something a bit different too.
ReplyDeleteLooks good!
ReplyDeleteYour recipes always look so delicious. Makes me wish I liked to cook...almost.
ReplyDelete