» Snack Recipes » Eggplant Bruscetta with Tomato Salsa

Eggplant Bruscetta with Tomato Salsa

(Serves 4 – 6)

Ingredients

Eggplant

• 1 Large eggplant, sliced into 1 inch thick circles
• 1 - 1 ½ Cups Simply fiber
• 2 Cloves of garlic, crushed 
• 2 Eggs
• 2 Tablespoons of olive oil
• Salt

Tomato Salsa

• 4 Large tomatoes, finely diced
• 2 Tablespoons of fresh basil, finely chopped
• 1 Teaspoon chili paste (optional)
• 1 Small red onion, finely chopped
• 1 Tablespoon of olive oil
• 3 Tablespoons of lemon juice
• Salt and pepper

Method

1. Place the eggplant slices on a large tray spread out.
2. Add a sprinkle of salt and crushed garlic to each eggplant slice and rub in evenly.
3. In a small bowl, beat the eggs, a pinch of salt and pepper until combined and spread out the fiber on a large plate for breading.
4. Place a large fry pan on low to medium heat and add one third to half of the olive oil. While the oil is heating, dip the eggplant slices in the egg mixture then lightly bread them on both sides using the Simply fiber.
5. Place the eggplant slices in the pan in a single layer and cook until lightly browned. Remove from pan.
6. Repeat with remaining eggplant slices.
7. To make the salsa combine all the ingredients.
8. Spoon the salsa onto the cooked eggplant slices.

 

Serving Suggestion:

• Eggplant Bruchetta can be served hot or cold 
• Use the salsa on it's own as a healthy dip with vegetable sticks