Delicious Grilled Eggplant Bruschetta
Delicious Grilled Eggplant Bruschetta - A light and delicious appetizer or small plate! Perfect for summer!
Ingredients
- 8 roma tomatoes de-seeded and diced
- 30 yellow cherry tomatoes quartered and de-seeded
- 1½ cups fresh basil leaves roughly chopped
- 3 tablespoons + 1 teaspoon high quality olive oil
- 4 teaspoons garlic chopped
- 1½ teaspoons kosher salt more to taste
- 2-3 medium eggplant cut lengthwise approximately ½ inch thick
Instructions
- Bruschetta Mixture: Combine roma tomatoes, yellow cherry tomatoes, 1½ cups fresh basil leaves, 3 tablespoons + 1 teaspoon high quality olive oil, 4 teaspoons garlic, and 1½ teaspoons kosher salt in a 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.
- Prep Eggplant: 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: Preheat the grill to a high heat (450℉) and make sure the grill grates are clean. Grill eggplant on high for 3 minutes per side.
- Serve: Enjoy the grilled 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
Calories: 79kcal | Carbohydrates: 9g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 365mg | Potassium: 474mg | Fiber: 4g | Sugar: 5g | Vitamin A: 624IU | Vitamin C: 14mg | Calcium: 28mg | Iron: 1mg
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