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Friday 10 May 2019

Baked Aubergine / Eggplant Bruschetta ... Lower Carb and Vegetarian

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. 

1 large aubergine/eggplant, cut lengthwise into 2 cm (1 inch) thick slices
Sea salt
2 tbsp. extra virgin olive oil
Cheese of choice - mozzarella, parmesan, cashew cheese
Handful of fresh basil
250 g cherry tomatoes
1 small red onion, diced
1 garlic clove, crushed
1 tbsp. extra virgin olive oil

1 tbsp. balsamic vinegar 
1. Preheat oven to 400°F : 200°C : Gas Mark 6
2. 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

Dear reader, you will find a variety of recipe ideas and articles within this blog, but please note, not all may be suitable for you. If you may have any food allergies, or underlying health issues these must always be taken into account. If you are a diabetic and not sure how certain foods may affect your blood sugars, test is best, i.e. use your meter.

All the best Jan


Tom said...

...this looks wonderful.

Valerie-Jael said...

Looks great. Valerie

Miss Val's Creations said...

Yum! We cook our eggplant like this covering it with red sauce and cheese. I like this refreshing take on it!

Carla from The River said...

I have eggplant seedlings started for my garden. A favorite of ours.

Happy Mother's Day my Friend!!
xx oo

Elephant's Child said...


Martha said...

Very yummy!

carol l mckenna said...


Happy Day to you,
A ShutterBug Explores,
aka (A Creative Harbor)

William Kendall said...

I still have never had eggplant.

Bill said...

Sounds and looks great.
Thanks for the recipe.

Victor S E Moubarak said...

Has anyone tried stuffed aubergines? They are long in shape, (not round), and stuffed with rice and other things!!!

God bless.

Anonymous said...

I had no idea they were so nutritious, not my favourite veggie but I will try them again,,

Christine said...

It looks delicious!

Bleubeard and Elizabeth said...

OMGosh, 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.

CJ Kennedy said...

Yum! Clipping this recipe!

Bob Bushell said...

The only vegetable I don't like.

Jo said...

I'm all for simple meals and enjoy something a bit different too.

Sandi said...

Looks good!

J C said...

Your recipes always look so delicious. Makes me wish I liked to cook...almost.