With summer, and a whole host of social occasions on their way, we’ve got our eye out for barbeque-ready starters and meals made with fresh ingredients. This vegetarian, lower-carbohydrate take on a classic dish is a fresh and light alternative and won’t leave you feeling weighed down.
Baked Eggplant Bruschetta
Serves 4
4 medium eggplant
1/2 cup Classico Olive Oil
1 onion, diced
3 cloves garlic, crushed
1 teaspoon chilli flakes (optional)
3 large tomatoes, diced
2 large handfuls parsley, chopped
80g feta, crumbled
1. Preheat the oven to 180C and line a baking tray with baking paper. Cut the eggplants in half and make a few slashes through the flesh of each half.
2. Heat 1/3 cup of the oil in a large frypan. Fry the eggplant on both sides until golden then place on the prepared baking tray.
3. Heat the remaining oil in the frypan and fry the onion until golden, add garlic and chilli flakes and cook for one minute before adding the tomatoes. Cook for 3-4 minutes then add parsley and season.
4. Spoon the tomato mix into the eggplant halves and bake for 45 minutes or until soft. Sprinkle with feta and serve.
Recipe courtesy of Bertolli Olive Oil
