Bruschetta Eggplant


  • 1 pound eggplant, unpeeled, cut into 1" cubes
  • Pinch of garlic powder, or to taste
  • 3 medium plum tomatoes, seeded and chopped
  • 1 whole green onion, chopped
  • 1 clove garlic, minced
  • 2 tablespoons chopped fresh basil leaves
  • Salt, to taste

Ground black pepper, to taste

Preheat the oven to 400°F.

Lightly mist a medium, nonstick baking sheet with olive oil spray. Place the eggplant in a single layer on the baking sheet so the cubes do not touch. Lightly mist the eggplant with olive oil spray. Sprinkle on the garlic powder.

Bake for 7 to 10 minutes. Flip and bake for 7 to 10 minutes more, or until tender when tested with a fork.

In a large serving bowl, combine the tomatoes, green onion, garlic, and basil. Add the eggplant. Season with salt and pepper. Toss gently to mix. Serve immediately.

Makes 2 servings

Per serving: 79 calories, 3 g protein, 18 g carbohydrates, 1 g fat (trace saturated), 0 mg cholesterol, 9 g fiber, 11 mg sodium.
From The Biggest Loser Cookbook

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