If you’re wondering, the pronunciation is broo-sketta, not bru-shetta. Source: Italian.
Okay, I’m addicted to this now. I’ve only made it twice, and each time it tastes better than I remember!
Now, is this truly Paleo on account of apple cider vinegar and olives? Meh. Is it better than other stuff you could eat?
And I mean, if you look at any baked goods recipe claiming to be Paleo–I’m pretty sure Ugg didn’t have baking powder. So let’s cut our losses, call me out if you’d like, or just plain enjoy this tasty treat! 🙂
I modified this recipe very slightly. The topping of the bruschetta is also good on a salad, if you have extra left over but no more eggplant.
For some reason, my husband does not like any of the ingredients, so I basically made this for just me. It lasted for three lunches and a dinner.
- 1 large eggplant
- 6 fresh basil leaves, chopped (or just 3 teaspoons of basil)
- 4 roma tomatoes, diced (I used beefsteak tomatoes this time around and it was just as good!)
- 1/2 c. artichoke hearts, quartered (they sell these in jars at the store)
- 1/4 c. Kalamata olives, halved
- 1/4 c. capers (or use to your discretion)
- 3 tbsp. EVOO
- 3 tbsp. apple cider vinegar
- 2 tbsp. garlic, minced
- 3/4 tsp. onion powder
- 3/4 tsp. sea salt
- 1/2 tsp. black pepper
- Combine basil, tomatoes, artichoke hearts, kalamata olives, capers, EVOO, apple cider vinegar, garlic, onion powder, sea salt, and pepper in a large mixing bowl. Cover and refrigerate for 2 hours (or, in my case, as long as it takes for the eggplant to be baked to perfection).
- Preheat oven to 400 degrees.
- Slice eggplant in 1/2 inch slices. Drizzle with some apple cider vinegar and EVOO, and sprinkle with some salt and pepper. Bake 10 minutes and flip sides over. Repeat what you did to the first side and bake for an additional 10 minutes.
- Take out baked eggplant and top generously with your bruschetta mixture.
- Enjoy! Good by itself but you can feel free to add it as a “side” to some baked or boiled chicken. I think that’d be just swell.
- None for Gretchen Wieners.