Eggplant Bruschetta – Low Carb, Paleo, Gluten Free

Check out some of my other favorite recipes:

• Oven Roasted Basil Parmesan Tomatoes 
• Balsamic Marinated Tomatoes
• Roasted Red Pepper Tomato and Smoked Gouda Bisque
• Mini Caprese Salad
• Grilled Portobello Caprese
• 20 Tips for Growing Organic Tomatoes 

  

  Sign up for updates to receive one week FREE of my low carb and gluten free meal plans:

  Email address:

  Leave this field empty if you're human:
  Print

  Eggplant Bruschetta – Low Carb, Paleo, Gluten Free

  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: Makes 4 Servings 1x

  Scale 1x2x3x

  Ingredients

  • 1 large eggplant
  • 6 fresh basil leaves, chopped
  • 4 roma tomatoes, diced
  • ½ cup artichoke hearts, quartered
  • ¼ cup kalamata olives, halved
  • ¼ cup capers
  • 3 tbsp avocado oil (get it here)
  • 3 tbsp balsamic vinegar
  • 3 cloves garlic, minced
  • ¾ tsp onion powder
  • ¾ tsp sea salt
  • ½ tsp black pepper

  Instructions

  1. In a large mixing bowl, combine basil, tomatoes, artichoke hearts, kalamata olives, capers, avocado oil, balsamic vinegar, garlic, onion powder, sea salt, and pepper. Cover and refrigerate 2 hours.
  2. Preheat oven to 400°
  3. Slice eggplant in ½ inch slices. Drizzle with a little avocado oil and balsamic vinegar and sprinkle with sea salt and black pepper. Bake for 10 minutes. Flip slices over and bake for an additional 10 minutes.
  4. Top each eggplant slice with bruschetta mixture.

  Notes

  Per Serving – Calories: 185 | Fat: 13g | Protein: 2.25g | Net Carbs: 10.5g

  ***Please note that nutritional information listed on this page is an estimation based on the products I used. Ingredients and nutritional information can vary greatly between brands. Always be sure to read labels***