Boost your bruschetta game! Add eggplant and shallots to the usual garlic and tomatoes and top it with tangy crumbled feta.
What You Need
Original recipe yields 16 servings
3 cloves garlic, divided
1/4 cup KRAFT Lite Balsamic Vinaigrette Dressing
2 Tbsp. KRAFT Real Mayo Mayonnaise
1 eggplant (1 lb.), cut into 1-inch cubes
2 tomatoes, seeded, cut into wedges
1 shallot, sliced
16 Italian bread slices (1/2 inch thick)
1 pkg. (4 oz.) ATHENOS Traditional Crumbled Feta Cheese
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Let's Make It
Heat oven to 425ºF.
Cover 2 rimmed baking sheets with foil; spray with cooking spray. Mince 2 garlic cloves; mix with dressing and mayo in large bowl until blended. Add vegetables; toss to coat. Spread onto 1 prepared baking sheet. Place bread slices on remaining baking sheet.
Bake vegetables 25 min. or until tender, stirring after 10 min. and adding bread to oven for the last 8 min., turning over after 5 min.
Rub toast slices with remaining garlic clove. Top with vegetable mixture and cheese.
Garnish with fresh mint before serving.
How to Purchase Eggplant
Eggplants with fewer seeds have the best flavor since they tend to be less bitter tasting. When purchasing, chose small- or medium-sized eggplants since large overmature eggplants are more likely to contain more seeds. Avoid eggplants that are too soft.
Calories From Fat
% Daily Value*
Total Fat 3.5g
Saturated Fat 1g
Trans Fat 0g
Total Carbohydrates 10g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.