Breadless Eggplant Bruschetta
I love the tomato mixture on bruschetta. It's so tangy and basil-y and flavorful. I could care less about the bread that holds it together. Alas, the bread is merely a vehicle for the tomato mixture.
Bread : Bruschetta :: Chips : Salsa
Have I clarified? No? I thought I was being so clever.
What I mean to say is that when I eat bruschetta, I consume a loaf of bread before I know it.
So here's the recipe for a low carb eggplant bruschetta. If done correctly, this tastes better than bread because eggplant has a light sweet taste. Also the bread generally used for bruschetta is excessively oily and tasteless.
- 1 Eggplant
- 2 Vine Ripe Tomatoes
- 1 Bunch of Fresh Basil
- Small block of FRESH mozzarella
- Salt & pepper
- 1 Fresh Garlic Clove
- 1 Egg
- Olive Oil
- Bread crumbs (optional)
- Set your oven to 350 degrees F.
- Roughly peel yo' eggplant. Don't peel it completely because the skin helps keep you dish together after it's been baked.
- Whisk an egg. (If you're vegan, you'll be using olive oil.)
- Slice eggplant into ~0.5 inch slices. (the width of bruschetta bread slices)
- Coat eggplant slices LIGHTLY with the egg mixture OR olive oil. If you're fancy and have a basting brush, use it.
- Sprinkle lightly egged or oiled eggplant with breadcrumbs.
- Place on baking sheet and bake for 35 minutes (if using egg) and 50 minutes (if using olive oil). Monitor this - make sure it's not burning. When it's lightly browned, you're good.
- Flip the eggplant on pan halfway through baking.
- Mince garlic cloves and place on skillet at medium heat.
- Saute garlic until lightly browned.
- Chop tomatoes, slice basil thinly, and mix in bowl.
- Add toasted garlic.
- Add 1 tsp of olive oil.
- Sprinkle with salt & pepper to taste.
- Top tomato mixture on baked eggplant
- Add a bit of sliced mozzarella.
- OM NOM NOM. You're not eating a loaf of bread. Feel good about yourself.
Oh and here's a vine...