Why We Like It
This is a delicious way to enjoy bruschetta...without the bread! The eggplant is really great roasted! If you think you don't like eggplant, this recipe just may make you reconsider that thought -- the first time we made it we wished we had doubled the recipe - it was gone pretty quick!
Preheat the oven to 425 degrees
Roast the Eggplant:
Place eggplant slices on a large baking sheet. Drizzle half of the oil over the slices and sprinkle with half of the salt, pepper and Zaatar. Flip the slices over and repeat.
Bake undisturbed for 20 minutes. Remove the eggplant from the oven and flip each slice over. (They should be brown or beginning to brown). Bake for another 10 minutes.
Make the Bruschetta Topping:
Add to a medium size bowl and gently stir to combine. Adjust to your taste by adding more salt, pepper or red wine vinegar if desired.
Serve and Enjoy!
Serve the eggplant slices topped with the topping mixture.
Capers are like tiny pickles, found near the pickles at the store. They are optional in this bruschetta, but add fantastic flavor in recipes like this one.
Zaatar is a Middle Eastern spice that is typically a combination of thyme, oregano, marjoram, toasted sesame seeds, salt and may also include another spice called sumac. It is a flavorful spice that we love but can sometimes be difficult to find. A decent substitute for Zaatar or sumac is lemon zest (or grated lemon peel) and salt or you can also use lemon pepper seasoning.
If desired, you can omit the 4 tsp of oil in the bruschetta topping, it will remove 4 g of fat and 36 calories per serving.
Nutrition Information for one serving
- Calories: 200
- Fat: 12 g
- Saturated Fat: 2.5 g
- Total Carbohydrate: 21 g
- Cholesterol: 6 mg
- Fiber: 10 g
- Sugars: 13 g
- Protein: 5 g
- Sodium: 360 mg