Low-carb Bruschetta with Eggplant
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 10 mins |
| Total Time | 25 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 1 large eggplant (s)
- 2 tomato (s)
- 1 onion (s), red
- 1 scoop mozzarella
- Leaves basil
- 1 dash balsamic vinegar
- salt and pepper
- 1 clove garlic
Print Recipe
Pin Recipe Instructions
- Wash the aubergine, rub dry and cut into finger-thick slices (approx. 3 cm) and then spread over it with half a clove of garlic. Like bread for real bruschetta. Put 3 tablespoons of olive oil in a non-stick pan and fry the aubergines on both sides for 10 minutes. Then salt and pepper.
- In the meantime, cut the tomatoes in half and remove the insides with a spoon. Finely dice tomatoes and mozzarella, halve the red onion and cut into fine rings. Add 2 tablespoons of olive oil, carefully mix everything and season with salt and pepper.
- Let the aubergine slices cool down briefly and spread the filling on top.
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