Crostini with Tomato and Eggplant
Nutritional values
(Percentage of daily recommendation)
| Calorie | 295 cal. | (14 %) | ||
| Protein | 9 g | (9 %) | ||
| Fat | 14 g | (12 %) | ||
| Carbohydrates | 32 g | (21 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.6 g | (15 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 2.5 mg | (21 %) | ||
| Vitamin K | 13.8 μg | (23 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 3.3 mg | (28 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 78 μg | (26 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 7.5 μg | (17 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 30 mg | (32 %) | ||
| Potassium | 565 mg | (14 %) | ||
| Calcium | 185 mg | (19 %) | ||
| Magnesium | 43 mg | (14 %) | ||
| Iron | 1.3 mg | (9 %) | ||
| Iodine | 13 μg | (7 %) | ||
| Zinc | 1.2 mg | (15 %) | ||
| Saturated fatty acids | 3.8 g | |||
| Uric acid | 40 mg | |||
| Cholesterol | 9 mg | |||
| Complete sugar | 7 g |
Ingredients
Preparation steps
Rinse the eggplant, and thinly slice crosswise. Salt and leave to rest for 10 minutes. Drain on paper towels, and then cook on both sides in 2 tablespoons of olive oil. Drain again, and season to taste with salt and pepper.
Preheat the oven to 250°C (approximately 485°F).
Rinse and quarter the tomatoes. Remove the core and finely dice. Rinse and trim the scallions. Peel the garlic. Finely chop the scallions and garlic, then mix with the tomatoes, vinegar, and remaining oil.
Place the eggplant on a baking sheet lined with parchment paper. Top with some of the tomato mixture, sprinkle with parmesan cheese, and brown shortly in the hot oven.
Cut the bread into 1 cm (approximately 1/2 inch) thick slices, place on a baking sheet, and toast for 5 minutes in the oven. Top with the eggplant and tomato mixture. Garnish with the sage, and serve.
