Breadless Bruschetta Recipe

5 from 3 votes

Bruschetta without Bread is the ultimate summer appetizer! Roasted eggplant slices topped with tomato, avocado, and basil.

Prep Time10

Cook Time40

Total Time50

Course: Appetizers

Cuisine: Italian

Keyword: bruschetta without bread, easy, healthy, keto, low carb, paleo, party food, vegan, whole30

Servings: people

Calories: 131kcal

Preheat oven to 200°C/390°F and slice the eggplants.
2 eggplants
In a large mixing bowl, add olive oil, balsamic vinegar, sea salt, and ground black pepper to sliced eggplant.
2 tablespoons extra virgin olive oil, 1 tablespoons balsamic vinegar, ½ teaspoon sea salt, ½ teaspoon ground black pepper
Mix to coat evenly and spread in one layer on a baking sheet, along with the garlic cloves.
2 garlic cloves
Bake for 40-50 minutes, removing the garlic and mushrooms after 25 minutes. If cooking potatoes and eggplant, flip them when you remove the garlic and mushroom.
Mix sliced cherry tomatoes, avocado, olive oil, balsamic vinegar, basil, parmesan, salt, and pepper.
250 g cherry tomatoes, 1 avocado, 1 tablespoon olive oil, 1 tablespoon balsamic vinegar, 8 leaves fresh basil, 2 tablespoons Parmesan Cheese, ½ teaspoon sea salt, ½ teaspoon ground black pepper
When garlic is out of the oven, mince it, and mix it into the bruschetta topping.
When vegetable slices are finished cooking, top with bruschetta and serve.
Add fresh basil to garnish if desired.
Extra fresh basil

Vegetables: You could also use sliced potatoes, sweet potatoes, or 16 portobello mushrooms with the stalks removed. Use mushrooms or eggplant for a low-carb option.
Slice 1/2 inch thick. Don’t crowd the pan.
Pour off tomato juice before topping.
Top right before serving.