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Eggplant Bruschetta – Low Carb, Paleo, Gluten Free


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

Ingredients

Scale
  • 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

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