Bruschetta with vegetables
(Percentage of daily recommendation)
| Calorie | 261 cal. | (12 %) | ||
| Protein | 9 g | (9 %) | ||
| Fat | 12 g | (10 %) | ||
| Carbohydrates | 28 g | (19 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.8 g | (16 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.9 mg | (16 %) | ||
| Vitamin K | 9.2 μg | (15 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 3.1 mg | (26 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 57 μg | (19 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 4.3 μg | (10 %) | ||
| Vitamin B₁₂ | 0.6 μg | (20 %) | ||
| Vitamin C | 13 mg | (14 %) | ||
| Potassium | 408 mg | (10 %) | ||
| Calcium | 70 mg | (7 %) | ||
| Magnesium | 35 mg | (12 %) | ||
| Iron | 1.4 mg | (9 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 0.9 mg | (11 %) | ||
| Saturated fatty acids | 2.4 g | |||
| Uric acid | 24 mg | |||
| Cholesterol | 4 mg | |||
| Complete sugar | 5 g |
Ingredients
- Ingredients
- 1 small Eggplant
- 1 yellow paprika
- 2 garlic cloves
- 2 Tomatoes
- 1 scoop Mozzarella
- 1 bunch Basil
- 4 Tbsps olive oil
- 1 Tbsp balsamic vinegar
- salt
- peppers
- 4 slices Italian Country bread
Preparation steps
Rinse the eggplant. Cut lengthwise into 1 cm (approximately 1/3 inch) thick slices. Sprinkle generously with salt and let sit for about 20 minutes. Cut the peppers in half, remove the core, and cut into strips. Peel the garlic, squeeze the cloves and mix with 2 tablespoons of oil. Rinse the eggplant, pat dry, and brush with the olive oil. Cook until light brown in the oven under the broiler.
Mix the peppers with the vinegar, remaining pressed garlic and 2 tablespoons of olive oil. Rine the tomatoes, dice into cubes. Cut the mozzarella into cubes and toss with the tomatoes. Pluck the basil and chop coarsely. Mix all the ingredients well. Toast the bread under the broiler and rub with the second remaining clove of garlic. Top with the vegetables and garnish with the remaining basil.