Low-Carb Eggplant Bruschetta
Serves 4
Ingredients
- 1 large eggplant
- 6 basil leaves, chopped
- 4 roma tomatoes, diced
- 1/2 cup artichoke hearts, quartered
- 1/4 cup kalamata olives, halved
- 1/4 cup capers
- 3 Tbsp avocado oil
- 3 Tbsp balsamic vinegar
- 2 Tbsp garlic, minced
- 3/4 tsp onion powder
- 3/4 tsp salt
- 1/2 tsp black pepper
Preparation
- In a large mixing bowl, combine all the ingredients except for the eggplant. Cover the mixture and refrigerate for 2 hours.
- Preheat the oven to 400 F.
- Slice the eggplant into 1/2-inch slices. Drizzle the slices with avocado oil and balsamic vinegar and sprinkle with salt and pepper. Bake for 10 minutes, then turn the slices over and bake for another 10 minutes.
- Top each cooked eggplant slice with the bruschetta mixture before serving.
Nutritional Information per Serving
- 185 Calories
- 13 g Fat
- 10.5 g Net Carbohydrate
- 2.25 g Protein
Source: Peace Love and Low Carb
Photo credit: Kari Sullivan on Flickr
Not every recipe on our site is appropriate for every person with diabetes. Please follow the recommendations of your doctor, dietitian or nutritionist.
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