Light Bread-Free Bruschetta, swimsuit season, I am not afraid of you! 🙂
Jokes aside, if you follow me, you know that I always, or almost always, try to propose tasty recipes but also keep an eye on health.
Eating vegetables is always a good idea, both because they contain vitamins, minerals, and fiber, essential in a healthy diet, and because they have a lower environmental impact compared to animal-based foods.
To simplify, we do good for ourselves and the environment.
To prepare these light bread-free bruschettas, I used all seasonal products and took advantage of this “cold” spring to bake the eggplants, which will replace the slice of bread.
You will only need two main ingredients: one striped eggplant and some cherry tomatoes, which are naturally sweet, and I prefer them in this type of recipes. A drizzle of raw olive oil and a few basil leaves complete this, which for me is the perfect single dish for summer.
So let’s stop chatting and prepare these light bread-free bruschettas together, eh, so delicious.
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- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 5 Minutes
- Portions: 2
- Cooking methods: Oven, Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients: light bread-free bruschetta
- 2 eggplants (striped)
- 3.5 oz cherry tomatoes
- 2 cloves garlic (optional)
- to taste extra virgin olive oil
- to taste dried oregano
- to taste fine salt
- to taste pepper
- 10 leaves basil
Tools: light bread-free bruschetta
- 1 Baking Sheet
- 1 Pan
- 1 Cutting Board
Steps: light bread-free bruschetta
Wash the eggplant, dry it, and remove the top.
Cut the eggplant lengthwise and score it with a knife to form diamond shapes.
Place the eggplants on a baking sheet lined with parchment paper, insert a few thin slices of garlic inside, add a little salt, and drizzle with oil.
Bake at 392°F for about 20/25 minutes or until soft.
Meanwhile, in a pan, heat a drizzle of oil with a garlic clove and add the halved cherry tomatoes, cooking them over medium heat for about 10 minutes, until they soften and release their juice. Add a pinch of salt, pepper, oregano, and a few fresh basil leaves to enhance the flavors.
When the eggplants are soft and cooked, we can garnish them.
Add the cooked cherry tomatoes, drizzle with a bit of oil, and add two basil leaves.
Now you can “devour” these fabulous light bread-free bruschettas without guilt.
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FAQ (Questions and Answers)
How to store them?
In the fridge in a container for one day.
Can I cut the eggplants into slices?
Slice them, but use the round eggplant instead of the striped one.
Can I also not cook the cherry tomatoes?
Of course!
