For a low-carb appetizer, try this summer-ready bruschetta using roasted eggplant as an alternative to bread.
The toppings in this recipe could easily be adapted to suit taste and ingredient availability. This dish is great way to use up fresh herbs and tomatoes from your garden, CSA or farmers market. This makes about 4 portions as an appetizer.
1 ½ lbs. roasted eggplant (about 2 medium)
1 tablespoon olive oil
2 ounces (1/2 cup) crumbled feta
2 tablespoons capers, drained or kalamata olives, chopped
1/3 cup finely diced red onion
3 seeded, diced medium tomatoes (1 1/2 cups)
3 tablespoons minced fresh mint leaves
2 teaspoons red wine vinegar
Freshly ground black pepper
- Mix cheese, capers or olives, onion, tomatoes, mint, vinegar and olive oil in a small bowl.
- Taste for seasoning; feta tends to be quite salty so I don’t find that this dish needs more than a pinch of salt, if that. Add more vinegar, if desired. Add freshly ground black pepper, to taste.
- When the eggplant discs are done, arrange them on a serving platter. Scoop a spoonful of the salad over each round. Eat immediately.