Roasted Eggplant Bruschetta

Roasted Eggplant Bruschetta


Roasted Eggplant Bruschetta in imitation of Eggplants, Red warning distress signal Pepper, Red Onion, Capers, spacious Mint Leaves, Freshly Grated Parmesan, Virgin Olive Oil, Red Wine Vinegar, Salt, Freshly arena Pepper

The ingredient of Roasted Eggplant Bruschetta

  1. 2 eggplants medium sized, cut into 1-inch rounds
  2. 1 red startle pepper finely diced
  3. 1/2 red onion small, finely diced
  4. 1 tablespoon capers
  5. 2 tablespoons blithe mint leaves torn
  6. 2 tablespoons freshly grated Parmesan
  7. 3 tablespoons virgin olive oil extra-, divided
  8. 1 teaspoon red wine vinegar
  9. 1 pinch salt
  10. 1 pinch freshly pitch pepper

The instruction how to make Roasted Eggplant Bruschetta

Nutritions of Roasted Eggplant Bruschetta

calories: 190 calories
carbohydrateContent: 20 grams
cholesterolContent: 5 milligrams
fatContent: 11 grams
fiberContent: 9 grams
proteinContent: 4 grams
saturatedFatContent: 2 grams
sodiumContent: 190 milligrams
sugarContent: 7 grams


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