Description
Delicious Grilled Eggplant Bruschetta – A light and delicious appetizer or small plate! Perfect for summer!
Ingredients
Scale
- 8 Roma tomatoes; de-seeded and diced
- Approx. 30 yellow cherry tomatoes; quartered and de-seeded
- 1 Tablespoon + 1 Teaspoon garlic, chopped
- 1 1/2 cup fresh basil leaves, roughly chopped
- 3 Tablespoons + 1 Teaspoon high quality olive oil
- 1 1/2 Teaspoon kosher salt (more to taste)
- 2–3 medium/small eggplant, cut lengthwise approximately 1/2 inch thick
Instructions
- Combine Roma tomatoes, yellow cherry tomatoes, garlic, basil, olive oil, and salt in large bowl.
- Mix well and taste to determine if you want any additional garlic, basil or salt.
- I would recommend letting the mixture to sit for at least 30 minutes before serving.
- Take sliced eggplant and sprinkle salt on each side.
- Place in a colander and let sit for 15 minutes.
- Take a towel or paper towel and press each piece of eggplant to release excess water.
- Grill eggplant on high (approx. 450 degrees) for 3 minutes a side.
- Serve eggplant immediately with tomato mixture on top.
- (optional: if you want to drizzle some balsamic glaze or vinaigrette on top go for it; just check ingredients if you are Whole30)
Nutrition
- Serving Size: 1 Eggplant Bruschetta
- Calories: 180
- Sugar: 19.4 g
- Sodium: 268.7 mg
- Fat: 6.7 g
- Carbohydrates: 29.2 g
- Protein: 6.6 g
- Cholesterol: 0 mg