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Thursday, 26 May 2022

Baked Aubergine / Eggplant Bruschetta ... One Pan Lower Carb and Vegetarian Recipe


How about this recipe for a weeknight dinner inspiration, it's Aubergine/Eggplant Bruschetta! This throw together one-pan wonder can be perfect for those mid-week dinners when you need something quick and easy.

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
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 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


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. If you have any concerns about your health it is always advisable to consult your Doctor or health care team.

... and yes, unfortunately many of us are still having problems with leaving comments on some blogs, and others who comment find them going into the spam folder, when they are not spam! We find quite a few in there! It is very frustrating. I thank all of you that have commented and left suggestions on many recent posts, and I hope that blogger will sort out these problems soon. I first referred to these problems on this post here

All the best Jan

24 comments:

Rajani Rehana said...

Super post

Elephant's Child said...

Yum.

Marco Luijken said...

Hello,
That looks very tasty. I think it will be delicious.

Many greetings,
Marco

eileeninmd said...

Yum, I would love to try this recipe. Thanks for sharing.
Take care, enjoy your day!

Laurie said...

This looks and sounds wonderful! I’ve missed visiting youπŸ‘❤️

Martha said...

This looks so delicious! I haven't had eggplant for a very long time.

Tom said...

...yesterday I planted my eggplants.

It's me said...

Mmmmmmm delicious love happy day

Ria πŸ€πŸΎπŸ€

R's Rue said...

Delicious. I want some. Thank you for sharing.

Christine said...

Looks delicious.

Alicia said...

Yum, this looks and sounds delicious. I have never tried eggplant, but I do so love Bruschetta and don't eat it often as the only thing I ever knew to eat it with was bread. I may try this one. thank you!

Mary Kirkland said...

Eggplant is good in a lot of dishes.

Jeanie said...

I don't do eggplant often. It's nice to have a recipe that looks good!

William Kendall said...

I still have not had eggplant.

happyone said...

I've planted 4 eggplants out in the garden this year. Hope I get a couple of good ones. :)

DVArtist said...

Hmmmm I love the looks of this. I do eat eggplant all summer. I am growing some again this year.

Rose said...

Sounds so good!

J.P. Alexander said...

Me gusta la berengena gracias por la receta. Te mando un beso.

Margaret D said...

Well that does look good.

Maria Rodrigues said...

How delicious it looks!!!

Divers and Sundry said...

I have trouble cutting eggplant. Sweet potatoes, too, for that matter...

carol l mckenna said...

Photo and recipe looks yummy ~ thanks ~ Xo

Wishing you good health, laughter and love in your days,

A ShutterBug Explores,
aka (A Creative Harbor)

Teresa said...

Las berenjenas me encantan. Gracias por la receta. Besos.

Snowbird said...

That does look tasty.xxx