Eggplant Brushetta With Brussel Sprouts And Corn On The Cob

Hey Guys!

Thanks for all the lovely feedback. Love the fact that you guys are liking  this blog so much. I am so humbled by all the love. As a token of my appreciation do check out our crockpot giveaway for this month.

One of the good things about vegetables is the amount of variations and options they bring in to our plate. In today’s dish we will be substituting the base bread with yummy eggplants accompanied with grilled Brussels sprouts and corn on the cob.

Ingredients: Serves 1

Eggplants – 1 medium sized, sliced into 1-1/2 inch rounds
Grape tomatoes finely chopped – 5
Brussel Sprouts – 2 to 4 cut into halves.
Pitted green olives – 5 -6
Onion Finely diced – 1/3 cup
Garlic finely chopped – 3 cloves
Corn – 1
Coriander finely diced– 3 teaspoon
Olive oil – 3-4 teaspoon
Italian herb mix – 1 teaspoon
Crushed black pepper – 1 teaspoon
Salt to taste

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Grilling: Preheat oven to 400F

Mix the olive oil and the Italian herbs. Slice the eggplant into 1-1/2 inch rounds. Layer the eggplants on a baking tray (spray some oil on the tray before you layer or use a baking sheet). Brush the eggplants with olive oil and sprinkle chopped garlic and some salt. Once that’s done cut the brussels sprouts into halves add sprinkle black pepper and salt. Husk out the corn partially. Brush with lemon juice, the olive oil and herb mix, salt and pepper wrap it in an aluminum foil. I wrapped the corn with a half piece of lemon. This is totally optional.

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Bake all of them together for 20-22 minutes and then flip and roast for another 10 mins to have a nice roasted/grilled look I would suggest to check and put on broil for a good 3-4 mins. Leave the corn a little longer on broil roughly another 5 mins.

Topping and Serving:

Take all the vegetables. Dice them finely and add salt to season.

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Once the Eggplants are done top each eggplant disc with the topping. Serve with the roasted Brussels Sprouts and the corn.

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Hope you guys enjoy this as mush as I do and let me know how it turned out!

22 Comments Add yours

    1. Would love to hear when you try it yourself

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  1. The flavors of this dish sound amazing and it seems relatively simple to make! I love eggplant but have few recipes to make so I’ll be trying this for sure! Thank you!

    Liked by 1 person

    1. Do give it a try! And when you do let me know about it.

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  2. The presentation is magnificent! I will definitely take a look back at the other days to see what I missed and follow to know what is to come. Namaste

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    1. Thank You! Thank you! Give this recipe a try and keep me posted.

      Liked by 1 person

  3. [ Smiles ] Now, I would enjoy eating that.

    Thank you for posting this healthy recipe!

    Liked by 1 person

    1. Thanks Renard.. Do give it a try!

      Liked by 1 person

      1. [ Smiles ] You are welcome!

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  4. Elizabeth says:

    Mmmm well this sounds rather fantastic! Lower on the carbs too.

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  5. This looks great! I think I would use zucchini slices instead of eggplant, but I love the lo-carb idea!

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    1. Zucchini would be awesome. Let me know when you try this with zucchini.

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  6. I love eggplant. These look amazing and so healthy too.

    Liked by 1 person

    1. Thanks.. Let me know how it turns out!

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  7. The dish looks lovely fresh and tasty.Can’t wait to try this out.

    Liked by 1 person

  8. This makes me wish I wasn’t allergic to some of the ingredients. Thanks for sharing, looks delicious!

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    1. Michelle Sorry about that! Hope you can try out the other recipes..

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  9. Oh my gosh this looks so good. I am definitely going to make this soon.

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  10. I love eggplant and olives. My hubby not so much so maybe I will make this with one of my besties.

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    1. Let me know how that’s goes! I love eggplants as well.

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