Eggplant Crostini
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 35 min.
Ready in
Calories:
867
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 867 cal. | (41 %) | ||
| Protein | 25.99 g | (27 %) | ||
| Fat | 21.97 g | (19 %) | ||
| Carbohydrates | 147.53 g | (98 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.27 g | (14 %) |
more nutritional values
| Vitamin A | 26.35 mg | (3,294 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.67 mg | (6 %) | ||
| Vitamin B₁ | 0.06 mg | (6 %) | ||
| Vitamin B₂ | 0.06 mg | (5 %) | ||
| Niacin | 1.22 mg | (10 %) | ||
| Vitamin B₆ | 0.15 mg | (11 %) | ||
| Folate | 31.02 μg | (10 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 3.88 mg | (4 %) | ||
| Potassium | 336.71 mg | (8 %) | ||
| Calcium | 21.01 mg | (2 %) | ||
| Magnesium | 20.94 mg | (7 %) | ||
| Iron | 8.74 mg | (58 %) | ||
| Zinc | 0.27 mg | (3 %) | ||
| Saturated fatty acids | 3.58 g | |||
| Cholesterol | 0 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 1 medium sized Eggplant
- salt
- 2 garlic cloves
- 60 milliliters olive oil
- 1 mint
- ½ parsley
- 10 grams Sunflower seed
- ½ tsp dried oregano
- salt
- peppers
- 1 pinch Chili powder
- 12 slices Baguette
- Sea salt (to sprinkle)
Preparation steps
1.
Rinse the eggplant and cut into thin slices. Salt and set aside.
2.
Peel the garlic cloves and smash. Rinse the mint and parsley and coarsely chop. Chop the sunflower seeds. Add oregano and a pinch of chili powder to the oil, season well with salt and pepper.
3.
Pat dry the eggplants and mix with about half of the herb oil. Set oven to broil. Spread on a wire rack and cook 5-10 minutes, watching carefully. Brush the crostini with the remaining herb oil and also broil for about 5 minutes, turning once.
4.
Place the eggplant on the crostini and sprinkle with a little sea salt. Garnish with mint and parsley and serve.
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