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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
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Bruschetta Eggplant

Source: dLife

Tender eggplant combined with tomatoes, green onion, garlic, and basil.

Nutrition Facts

Makes 8 servings
Amount Per Serving

Calories	81.4

Total Carbs	18.9 g

Dietary Fiber	10.8 g

Sugars	7.9 g

Total Fat	0.7 g

Saturated Fat	0.1 g

Unsaturated Fat	0.3 g

Potassium	778.0 mg

Protein	3.4 g

Sodium	7.7 mg

Dietary Exchanges 0.7 Fat, 3.2 Vegetables,

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

1.0
1 lb whole eggplant 1.0
1 pinch garlic powder 3.0
3 each fresh plum tomatoes 1.0
1 each fresh green onions 1.0
1 each medium garlic cloves 2.0
2 tbsp fresh basil 1.0
1 pinch salt 1.0
1 pinch black pepper

Directions

Preheat the oven to 400 degrees F. Lightly spray a medium, non-stick baking sheet with olive oil spray.
Place the eggplant in a single layer on the baking sheet so the cubes don't touch. Mist the eggplant with olive oil spray, sprinkle on the garlic powder.
Bake for 7 to 10 minutes, flip and bake for an additional 7-10 minutes, or until eggplant is tender when tested with a fork.
In a large serving bowl, combine the tomatoes, green onion, garlic, and basil. Add the eggplant. Season with salt and pepper. Toss gently to mix, serve immediately.