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Ingredients
Eggplant Porridge with Whole-Grain Crackers
- Ingredients
- 1 Tbsp Canola oil
- ½ small Eggplant (about 150 grams)
- 1 Tomato (about 80 grams)
- 2 Whole grain crackers
- 3 Tbsps Apple juice
Line a baking sheet with aluminum foil and brush lightly with about 1 teaspoon oil.
Rinse eggplant, cut into 1 cm (approximately 1/2-inch) thick slices and place on the baking sheet.
Cook eggplant slices under preheated oven grill or broiler until soft when pierced with a fork and lightly browned.
Meanwhile, rinse tomato, wipe dry, cut into quarters, remove seeds and chop finely.
Place the crackers in a small freezer bag and crush with a rolling pin.
Combine crackers, tomato and eggplant in a tall vessel. Add apple juice and remaining canola oil and puree with an immersion blender.
(Percentage of daily recommendation)
| Calorie | 217 cal. | (10 %) | ||
| Protein | 4 g | (4 %) | ||
| Fat | 11 g | (9 %) | ||
| Carbohydrates | 23 g | (15 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6 g | (20 %) |
Healthy, because
Aubergines have a high content of caffeic acid. This bioactive substance has an antibacterial effect and protects against free radicals.
Even smarter
The porridge becomes more hearty if you use 1-2 tablespoons of oat or spelt flakes instead of the rusks and let it heat up and swell briefly with the tomatoes.