Chinese Eggplant Bruschetta
Who does not like bruschetta? It is possibly the best food for an appetizer or quick light lunch. This easy delight is always a treat in my house. The flavor of garlic, basil, and balsamic vinegar combined with the Chinese eggplant, takes these simple ingredients to another level. The only drawback is the carbohydrates found in the bread used in the traditional method of preparing bruschetta. Lucky for you The Laila Approach is here with a healthy alternative! You can still enjoy the flavors and the fresh taste without loading on carbohydrates from the bread by using one of The Laila Approach staple vegetables: the eggplant.
Ingredients:
Three purple Chinese eggplants
8 to 10 oz of grape tomatoes
A handful of fresh basil leaves
Two medium-size cloves of garlic, minced
Two teaspoons of balsamic vinegar
Two teaspoons of olive oil
¼ teaspoon of salt
¼ teaspoon of black pepper
Directions:
Heat the oven to 375°F (190°C)
Clean the Chinese eggplant under running water and cut in half lengthwise.
Place the eggplant on an oven pan with the cut side up and cook for 30 minutes until soft.
While the eggplant is cooking, clean the grape tomatoes under running water, then slice then lengthwise into quarters.
Rinse the fresh leaves of basil and let drain, take half of the basil and slightly chop.
In a bowl, add the balsamic vinegar, minced garlic, olive oil, salt, and black pepper. Mix well. Add the sliced tomatoes and chopped basil. Mix well.
After the eggplants are cooked, let cool to room temperature.
On a serving plate, place the long slices of the eggplant with the cut side up. Add the tomato basil mixture on top. Sprinkle the fresh basil on top as well.
Can be served as an appetizer or alone as a light lunch. Enjoy!