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Bruschetta Eggplant
Source: dLife

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

Prep Time: 5 minutes
Cook Time: 20 minutes
Difficulty: Easy

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
, 3 1/2 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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1 lb  whole eggplant
1 pinch  garlic powder
3 each  fresh plum tomatoes
1 each  fresh green onions
1 each  medium garlic cloves
2 tbsp  fresh basil
1 pinch  salt
1 pinch  black pepper
  1. Preheat the oven to 400 degrees F. Lightly spray a medium, non-stick baking sheet with olive oil spray.
  2. 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.
  3. 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.
  4. 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.

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