Eggplant Bruschetta

By Fruits & Veggies - More Matters
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  • Prep Time: 40 minutes

Appetizers, Dips & Salsa

Serves: 8
Cups of Fruits & Vegetables per Serving: 1 1/2
Think Variety; Think Color: Red, White, Blue


1 large or 2 small eggplants
1 medium tomato, chopped
1 clove garlic, minced
2 teaspoons olive oil
2 tablespoons chopped fresh basil
1 teaspoon salt  


Slice eggplant in thin circles, salt them lightly, and bake them in a baking dish at 350 degrees for 20 minutes. 

Allow to cool. 

Combine with remaining ingredients. 

Spread on toasted baguette.

Each serving provides: A good source of potassium and fiber.


Nutritional Information

  • Calories:    46
  • Carbohydrates:    9g
  • Total Fat:    1.4g
  • Cholesterol:    0mg
  • Saturated Fat:   0.2g
  • Dietary Fiber:    5g
  • % of Calories from Fat:    24%
  • Sodium:    294 mg
  • Protein:    2g
  • Recipe Credit
  • Recipe courtesy of Produce for Better Health Foundation (PBH). This recipe meets PBH and Center for Disease Control and Prevention (CDC) nutrition standards that maintain fruits and vegetables as healthy foods.



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