CAL P/SERVE
63
kJ P/SERVE
263
FAT P/SERVE
2.0g
SODIUM P/SERVE
125g
This Bruschetta with eggplant and tomato recipe is as tasty as it is healthy.
Ingredients
- 2 slices multigrain bread
- 8 basil leaves
- 1 tbsp. slice black olives
- 1 tsp. basil pesto
- 1 large tomato, diced
- 100g eggplant, diced
- Drizzle of balsamic vinegar
- Cracked pepper to taste
Method
- Preheat oven to 200C. Line a baking tray with baking paper, place diced eggplant on tray and bake 15-20 mins until cooked.
- Toast your slices of bread.
- Spread the basil pesto thinly over each slice of bread. Dont put too much on as it can be too overpowering in flavour.
- Once eggplant cooked take out place in bowl with tomato, olives and torn basil leaves. Splash a little balsamic vinegar over and seaon with S
- Remove from oven tray and place tomatoes, eggplant and olives on top of bread.
- Drizzle with balsamic vinegar and season with salt and cracked pepper.
- Serve immediately.
Nutrition Table
Servings: 6
Serving size:67g
Average Serve | Average 100g | |
---|---|---|
Energy | 263 kJ | 395 kJ |
63 Cal | 94 Cal | |
Protein | 2.2 g | 3.3 g |
Fat, total | 2.0 g | 2.9 g |
- Saturated | 0.4 g | 0.6 g |
Carbohydrate | 8.1 g | 12.2 g |
- Sugars | 2.1 g | 3.1 g |
Sodium | 125 mg | 188 mg |