Eggplant with Tomatoes and Mint Bruschetta recipe
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Ingredients
- 1 (14.5 ounce) can diced tomatoes 1 small eggplant, peeled and diced 1 small onion, finely diced 2 tablespoons dried mint 2 teaspoons dried basil ½ teaspoon garlic powder 2 loaves French bread, cut diagonally into 1-inch slices 4 ounces goat cheese, crumbled
Nutrition Info
- 269.6 caloriescarbohydrate: 46.8 gcholesterol: 7.5 mgfat: 4.3 gfiber: 3.4 gprotein: 11.7 gsaturatedFat: 2.3 gservingSize: -sodium: 590.7 mgsugar: 3.9 gtransFat: : -unsaturatedFat: : -
Directions Eggplant with Tomatoes and Mint Bruschetta
Directions
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Mix tomatoes, eggplant, onion, mint, basil, and garlic powder in a saucepan, bring to a boil. Reduce heat to medium-low and simmer until liquid has evaporated, about 45 minutes, stirring occasionally. Remove from heat and cool to room temperature.
Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Arrange bread slices on a baking sheet.
Toast bread slices in the preheated oven until crisp, about 3 minutes per side. Let cool slightly.
Spoon tomato mixture onto each toasted bread slice, sprinkle with goat cheese.
Broil in the preheated oven until goat cheese is lightly browned, about 4 minutes.