I love the flavour combinations of Italian food and it is so good to know that eliminating bread and pasta from my diet doesn't mean that I have to miss out on some amazing flavour combinations. This eggplant bruschetta is such a great option to have either when you’re entertaining or just wanting a light meal for yourself. The flavour combination of tomato and basil goes a long way and having this with your anti-oxidant rich eggplant leaves you salivating for more.
2 roma tomatoes, chopped
¼ red onion, diced
Handful fresh basil leaves, sliced
Goats cheese (optional)
1 tablespoon Extra Virgin Olive Oil
2 tablespoons Organic Coconut Vinegar (Balsamic Style)
Salt & pepper to taste
Slice eggplant length ways and sprinkle with salt. Set aside for approximately 30 minutes for eggplant to soften.
In the meantime, combine tomatoes, onion and basil.
Add dressing ingredients to tomato mixture and set aside until eggplant is ready.
Preheat oven to 180 degrees.
After 30 minutes, rinse and pat dry eggplant. Place on tray and top with prepared tomato mixture. Season with salt and pepper and if using Goats cheese, place small pieces over tomato mixture.
Cook in oven for approximately 40 minutes.
Makes approximately 6-8 slices