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Low-Carb Bruschetta with Eggplant

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Ingredients for 2 servings:

  • 1 large eggplant(s)
  • 2 tomatoes
  • 1 onion(s), red
  • 1 ball of mozzarella
  • basil leaves
  • 1 dashes balsamic vinegar
  • salt and pepper
  • 1 clove(s) garlic

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 25 minutes

Wash the eggplant, dry it, and cut into finger-thick slices (about 3 cm). Then rub half a clove of garlic over them. Just like with bread for authentic bruschetta. Add 3 tablespoons of olive oil to a non-stick pan and fry the eggplant for 10 minutes on each side. Then season with salt and pepper. In the meantime, halve the tomatoes and scoop out the insides with a spoon. Finely dice the tomatoes and mozzarella, halve the red onion and slice into thin rings. Add 2 tablespoons of olive oil, mix everything carefully, and season with salt and pepper. Let the eggplant slices cool briefly and spread the filling on top.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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