Bruschetta – the proper way to pronounce the word is ‘bruce-ketta’ with no ‘sh’ sound as is often heard. Bruschetta dates back to at least the 15th century; as you would expect with dishes this old there’s always a bit of debate around the exact region of origin. Umbria, Abbruzzo and Tuscany have all laid claims, so I guess it’s safe to say it originated in the central region of Italy.
Bruschetta is toasted bread with a number of different toppings. I decided to make my bruschetta with a healthier base instead of bread. I use grilled eggplant. Long prized for its deep purple, glossy beauty as well as its unique taste and texture, eggplant is appreciated worldwide and deserving of respect. It made its first appearance in Italy in the southern regions.
Eggplant is rich with nutrients and flavor while offering very few calories (only 20 per cup), which makes it a great addition to an active, effective weight loss program. Eggplant is an excellent source of dietary fiber, bone building manganese, magnesium, vitamin K, heart-healthy potassium, copper, vitamin C, B6, folate and niacin. (1)
There are numerous variations of toppings used for Bruschetta. I made mine with a combination of yellow and red tomatoes, garlic and olive oil. This wonderful appetizer is so simple to make with only 5 ingredients. It is delicious and healthy, allowing you a guilt free indulgence.
Ingredients for salad:
- 2 medium eggplants
- 1 medium red tomato
- 1 medium yellow tomato
- 3 cloves of garlic
- 1 tbls of olive oil
Optional: A dash of Himalayan Sea Salt (or other salt)
- Slice the eggplant diagonally in ¼ inch slices
- Baste with olive oil and salt
- Grill in the oven on broil for 10 minutes
- Chop the tomatoes and garlic
- Toss the tomatoes and garlic with olive oil and salt
- Place the tomato mixture on the eggplant
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