Baguettes with Eggplant Cream
(0 votes)
(0 votes)
Health Score:
76 / 100
Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
Calories:
403
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 403 cal. | (19 %) | ||
| Protein | 14 g | (14 %) | ||
| Fat | 17 g | (15 %) | ||
| Carbohydrates | 48 g | (32 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.7 g | (19 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 3.1 μg | (16 %) | ||
| Vitamin E | 5.3 mg | (44 %) | ||
| Vitamin K | 36.1 μg | (60 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 7.6 mg | (63 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 92 μg | (31 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 3.8 μg | (8 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 16 mg | (17 %) | ||
| Potassium | 513 mg | (13 %) | ||
| Calcium | 81 mg | (8 %) | ||
| Magnesium | 57 mg | (19 %) | ||
| Iron | 2.8 mg | (19 %) | ||
| Iodine | 13 μg | (7 %) | ||
| Zinc | 1 mg | (13 %) | ||
| Saturated fatty acids | 5.6 g | |||
| Uric acid | 71 mg | |||
| Cholesterol | 32 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 smaller Eggplant
- 2 Tbsps vegetable oil
- 50 grams Mayonnaise
- salt
- freshly ground peppers
- 2 garlic cloves
- 1 bunch parsley
- 1 Baguette
- 20 Anchovy fillet
- 20 pickled caperberry (canned)
Preparation steps
1.
Rinse eggplant, place on a baking sheet and bake in hot oven (220°C) for about 30 minutes until the shell of eggplant is wrinkled, a little burnt. Allow to cool, remove the skin and chop the flesh finely with a knife. Mix with the oil, mayonnaise and pressed garlic until creamy, season with salt and ground pepper. Refrigerate.
2.
Before serving, stir in finely chopped parsley. Cut the baguette into 20 slices and toast in the hot oven. Rinse anchovies, pat dry and wrap each around a caper. Spread the eggplant cream on the slices and place an anchovy on each piece.
