Eggplant Bruschetta - Low Carb, Paleo, Gluten Free

Bruschetta is a classic Italian appetizer. It is the perfect way to capture the fresh flavors of tomatoes, basil, and garlic. It is traditionally served on olive oil and garlic brushed pieces of rustic Italian bread. I put my own low carb and paleo spin on this traditional classic and served it atop roasted eggplant slices. I also love to mix in some fresh mozzarella cheese into the bruschetta and bake it on top of chicken. Yum!

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 

  

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  Eggplant Bruschetta – Low Carb, Paleo, Gluten Free

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  • Total Time: 35 minutes
  • Yield: Makes 4 Servings 1x

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  Ingredients

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  • 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

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  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

  • Prep Time: 15 minutes
  • Cook Time: 20 minutes

  ***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***