Baked Aubergine / Eggplant Bruschetta … One Pan Lower Carb and Vegetarian Recipe

How about this recipe for a weeknight dinner inspiration, it’s Aubergine/Eggplant Bruschetta! This throw together one-pan wonder can be perfect for those mid-week dinners when you need something quick and easy.

Eat it as a vegetarian meal or just add some meat or fish … as always dear reader the choice is yours.

Ingredients
1 large aubergine/eggplant, cut lengthwise into 2 cm (1 inch) thick slices
Sea salt
2 tbsp. extra virgin olive oil
Cheese of choice – mozzarella, parmesan, cashew cheese
Handful of fresh basil
Bruschetta
250 g cherry tomatoes
1 small red onion, diced
1 garlic clove, crushed
1 tbsp. extra virgin olive oil
1 tbsp. balsamic vinegar

Method
1. Preheat oven to 400°F : 200°C : Gas Mark 6
2. Arrange aubergine/eggplants on a baking tray and sprinkle with salt.
3. Set aside while you put everything together – the salt will help absorb moisture which will allow the aubergine/eggplant to bake nicely.
4. To make your bruschetta mix, combine all ingredients in a bowl and mix.
5. Drizzle both sides of the aubergine/eggplant with olive oil, top with cheese of choice and spoon bruschetta mix on top.
6. Bake aubergine/eggplant for 25-30 minutes or until cooked through and golden. Garnish with basil and serve warm.
From original recipe here

Aubergines/eggplants are full of vitamins, minerals and dietary fibre! An excellent source of dietary fibre they are also a good source of Vitamins B1 and B6 and potassium. In addition it is high in the minerals copper, magnesium and manganese. A 100g serving of raw aubergine/eggplant provides: 25kcal 1g protein 0.2g fat 6g carbohydrate 3.4g fibre. Aubergines are high in fibre and low in fat and therefore recommended for those managing type 2 diabetes or managing weight concerns.

There is more to read about the health benefits of aubergines/eggplants here

Dear reader, you will find a variety of recipe ideas and articles within this blog, but please note, not all may be suitable for you. If you may have any food allergies, or underlying health issues these must always be taken into account. If you are a diabetic and not sure how certain foods may affect your blood sugars, test is best, i.e. use your meter. If you have any concerns about your health it is always advisable to consult your Doctor or health care team.

… and yes, unfortunately many of us are still having problems with leaving comments on some blogs, and others who comment find them going into the spam folder, when they are not spam! We find quite a few in there! It is very frustrating. I thank all of you that have commented and left suggestions on many recent posts, and I hope that blogger will sort out these problems soon. I first referred to these problems on this post here

All the best Jan

How about this recipe for a weeknight dinner inspiration, it’s Aubergine/Eggplant Bruschetta! This throw together one-pan wonder can be perfect for those mid-week dinners when you need something quick and easy.

Eat it as a vegetarian meal or just add some meat or fish … as always dear reader the choice is yours.

Ingredients
1 large aubergine/eggplant, cut lengthwise into 2 cm (1 inch) thick slices
Sea salt
2 tbsp. extra virgin olive oil
Cheese of choice – mozzarella, parmesan, cashew cheese
Handful of fresh basil
Bruschetta
250 g cherry tomatoes
1 small red onion, diced
1 garlic clove, crushed
1 tbsp. extra virgin olive oil
1 tbsp. balsamic vinegar

Method
1. Preheat oven to 400°F : 200°C : Gas Mark 6
2. Arrange aubergine/eggplants on a baking tray and sprinkle with salt.
3. Set aside while you put everything together – the salt will help absorb moisture which will allow the aubergine/eggplant to bake nicely.
4. To make your bruschetta mix, combine all ingredients in a bowl and mix.
5. Drizzle both sides of the aubergine/eggplant with olive oil, top with cheese of choice and spoon bruschetta mix on top.
6. Bake aubergine/eggplant for 25-30 minutes or until cooked through and golden. Garnish with basil and serve warm.
From original recipe here

Aubergines/eggplants are full of vitamins, minerals and dietary fibre! An excellent source of dietary fibre they are also a good source of Vitamins B1 and B6 and potassium. In addition it is high in the minerals copper, magnesium and manganese. A 100g serving of raw aubergine/eggplant provides: 25kcal 1g protein 0.2g fat 6g carbohydrate 3.4g fibre. Aubergines are high in fibre and low in fat and therefore recommended for those managing type 2 diabetes or managing weight concerns.

There is more to read about the health benefits of aubergines/eggplants here

Dear reader, you will find a variety of recipe ideas and articles within this blog, but please note, not all may be suitable for you. If you may have any food allergies, or underlying health issues these must always be taken into account. If you are a diabetic and not sure how certain foods may affect your blood sugars, test is best, i.e. use your meter. If you have any concerns about your health it is always advisable to consult your Doctor or health care team.

… and yes, unfortunately many of us are still having problems with leaving comments on some blogs, and others who comment find them going into the spam folder, when they are not spam! We find quite a few in there! It is very frustrating. I thank all of you that have commented and left suggestions on many recent posts, and I hope that blogger will sort out these problems soon. I first referred to these problems on this post here

All the best Jan