3 Healthy Eggplant Toast Recipes

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Move over toast – eggplants get a stunning makeover with these three easy, healthy eggplant toast recipes.

These three recipes showcase the versatility of eggplant in a way you’ve never seen (or tasted!) before. The purple veggie replaces toast as the vehicle to hold a combination of delicious toppings that’ll have you coming back for seconds. Best of all, they’re ready for the table in under an hour.

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Breakfast feels like the perfect place to start. First, the eggplant is sliced in half and scored before getting slathered in olive oil and baked to tenderize. Once baked, top the eggplant with sliced avocado, sprouts, crispy bacon and an oozy sunny-side up egg.

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For lunch, try the caprese stuffed eggplant. This version marries the delicious flavors of roasted campari tomatoes with Paleo cheese, chopped olives and fresh basil for a Mediterranean-style eggplant dish that eats like a meal. I often use this cheese recipe in dishes that I want to mimic the flavor of real mozzarella. Simply follow the instructions for the cashew cheese here and slice the cheese instead of grating. I like to lay the “mozzarella” slices on top of the eggplant as soon as it comes out of the oven, allowing the cheese to get nice and melty.

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Finally, dessert gets a savory twist with figs and prosciutto. This fancy combination brings a decadent sweet and salty flavor. A drizzle of pure honey and balsamic vinegar are the perfect complement to this dish.

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time
Total time:45 MINS
Cook Time:35 mins
Prep Time:10 mins
Serves:2

Avocado, Egg and Bacon Eggplant Toast

This sweet and savory breakfast tops baked eggplant with sliced avocado, sprouts, crispy bacon and an oozy sunny-side up egg.

Ingredients

  •  1 medium eggplant
  •  2 eggs
  •  1 avocado, peeled and thinly sliced
  •  4 strips bacon, cooked
  •  2 T olive oil
  •  Sea salt and pepper to taste
  •  1/2 cup sprouts

Instructions

  •  Preheat oven to 400°F. Line a baking sheet with parchment paper. Wash eggplant and cut in half.
  •  Score the meat of the eggplant diagonally and across, careful to not cut through the skin. Drizzle with olive oil. Bake for 35-40 minutes.
  •  Cook egg sunny-side up.
  •  Place avocado onto cooked eggplant followed by sprouts, bacon and egg. Season with salt and pepper.
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time
Total time:45 MINS
Cook Time:35 mins
Prep Time:10 mins
Serves:2

Caprese Eggplant Toast

This eggplant recipe marries the delicious flavors of roasted campari tomatoes with Paleo cheese, chopped olives and fresh basil for a Mediterranean-style dish.

Ingredients

  •  1 medium eggplant
  •  6 campari tomatoes
  •  4 slices Paleo “mozzarella”
  •  1/3 cup chopped green olives
  •  4-6 basil leaves
  •  2 T olive oil
  •  1 T balsamic vinegar
  •  Sea salt and pepper to taste

Instructions

  •  Preheat oven to 400°F. Line a baking sheet with parchment paper. Wash eggplant and cut in half.
  •  Score the meat of the eggplant diagonally and across, careful to not cut through the skin. Place tomatoes and eggplant on baking sheet. Drizzle with olive oil. Bake for 30 minutes. Turn oven to broil and cook 5 minutes longer.
  •  Top eggplant with Paleo mozzarella, roasted tomatoes, chopped olives and basil. Drizzle vinegar over the top. Season with salt and pepper.

TipClick here to find the recipe for Paleo “mozzarella”

Fig-and-Prosciutto-Stuffed-Eggplant-Ingredients.jpg
time
Total time:45 MINS
Cook Time:35 mins
Prep Time:10 mins
Serves:2

Fig and Prosciutto Eggplant Toast

Dessert gets a savory twist with figs and prosciutto, and is sweetened with a drizzle of pure honey and balsamic vinegar.

Ingredients

  •  1 medium eggplant
  •  1 cup arugula
  •  4 slices of prosciutto
  •  3 figs, cut in half
  •  2 T olive oil
  •  1 T balsamic vinegar
  •  1 T honey
  •  Sea salt and pepper to taste

Instructions

  •  Preheat oven to 400°F. Line a baking sheet with parchment paper. Wash eggplant and cut in half.
  •  Score the meat of the eggplant diagonally and across, careful to not cut through the skin. Drizzle with olive oil. Bake for 35-40 minutes.
  •  Top eggplant with arugula, prosciutto, figs, balsamic vinegar and honey. Season with salt and pepper.

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