Eggplant Bruschetta – Low Carb, Paleo, Gluten Free

Ingredients

• 1 large eggplant
• 6 fresh basil leaves, chopped
• 4 roma tomatoes, diced
• 1/2 cup artichoke hearts, quartered
• 1/4 cup kalamata olives, halved
• 1/4 cup capers
• 3 tbsp avocado oil (get it here)
• 3 tbsp balsamic vinegar
• 3 cloves garlic, minced
• 3/4 tsp onion powder
• 3/4 tsp sea salt
• 1/2 tsp black pepper

Instructions

1. 1

   In a large mixing bowl, combine basil, tomatoes, artichoke hearts, kalamata olives, capers, avocado oil, balsamic vinegar, garlic, onion powder, sea salt, and pepper. Cover and refrigerate 2 hours.

2. 2

   Preheat oven to 400°

3. 3

   Slice eggplant in ½ inch slices. Drizzle with a little avocado oil and balsamic vinegar and sprinkle with sea salt and black pepper. Bake for 10 minutes. Flip slices over and bake for an additional 10 minutes.

4. 4

   Top each eggplant slice with bruschetta mixture.