Flatbread Canapes
Nutritional values
(Percentage of daily recommendation)
| Calorie | 275 cal. | (13 %) | ||
| Protein | 10 g | (10 %) | ||
| Fat | 12 g | (10 %) | ||
| Carbohydrates | 32 g | (21 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.5 g | (15 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 2.8 mg | (23 %) | ||
| Vitamin K | 29.8 μg | (50 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 3.3 mg | (28 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 71 μg | (24 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 5.2 μg | (12 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 77 mg | (81 %) | ||
| Potassium | 470 mg | (12 %) | ||
| Calcium | 185 mg | (19 %) | ||
| Magnesium | 46 mg | (15 %) | ||
| Iron | 1.6 mg | (11 %) | ||
| Iodine | 14 μg | (7 %) | ||
| Zinc | 1.3 mg | (16 %) | ||
| Saturated fatty acids | 3.4 g | |||
| Uric acid | 46 mg | |||
| Cholesterol | 9 mg | |||
| Complete sugar | 7 g |
Ingredients
- Ingredients
- 1 Eggplant
- 1 red Bell pepper
- 1 medium size Zucchini
- olive oil (extra virgin)
- salt
- freshly ground peppers
- balsamic vinegar
- 1 toasted Flatbread
- 1 pc Parmesan
- 2 garlic cloves
- Arugula
Preparation steps
Rinse eggplant and zucchini, drain and wipe dry and cut lengthwise into thin slices. Rinse peppers, drain and wipe dry and cut in half, remove seeds, stems and ribs and cut into thin slices. Heat oil in a large frying pan over high heat and fry vegetables in portions on both sides. Set aside finished vegetables to drain on paper towel. Season with salt and pepper. Rinse arugula and spin dry.
Cut flatbread in half and cut each half into rectangles, about 10 x 15 cm (approximately 4 x 6 inches). Toast bread rectangles under broiler, watching carefully. Peel garlic and cut in half. Rub flatbread with cut side of garlic and sprinkle with olive oil and season with salt and parmesan shavings. Place arugula on top of parmesan and top arugula with cooled vegetables. Drizzle about 2 teaspoons balsamic vinegar over flatbread canapes. To serve, garnish with parmesan shavings. Serve with a hearty red wine.
