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Eggplant and Mint Bruschetta

See full recipe on: Martha Stewart



Ingredients

1 eggplant (1 1/2 pounds), cut into 1-inch cubes
1 medium red onion, quartered lengthwise, layers separated
4 plum tomatoes, halved lengthwise, seeded, and slivered
4 tablespoons olive oil
Coarse salt and ground pepper
4 slices crusty bread, 1/4 inch thick
1/2 cup packed fresh mint leaves, torn into large pieces
1 tablespoon fresh lemon juice
4 ounces feta cheese, crumbled

Nutrition 4 servings

Per Serving % Daily Value
Calories 340
Fat 21g 32%
Carbs 31g 10%
Protein 9g 19%
Fiber 8g 34%
Cholesterol 25mg 8%
Sodium 475mg 19%
     
Fat
Carbs
Protein

Preparation






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