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EatSmarter exclusive recipe

Roasted Eggplant

on Bruschetta
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Roasted Eggplant

Roasted Eggplant - This vegetarian appetizer is perfect for warm summer evenings

Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 1 hr 30 min.
Ready in
Calories:
212
calories
Calories
0
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Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie212 kcal(10 %)
Protein6 g(6 %)
Fat5 g(4 %)
Carbohydrates32 g(21 %)
Sugar added0 g(0 %)
Roughage7 g(23 %)
Vitamin A0 mg(0 %)
Vitamin D0 μg(0 %)
Vitamin E1 mg(8 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.1 mg(9 %)
Niacin2.4 mg(20 %)
Vitamin B₆0.2 mg(14 %)
Folate50 μg(17 %)
Pantothenic acid0.5 mg(8 %)
Biotin4.7 μg(10 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C6 mg(6 %)
Potassium389 mg(10 %)
Calcium38 mg(4 %)
Magnesium43 mg(14 %)
Iron1.7 mg(11 %)
Iodine3 μg(2 %)
Zinc1.2 mg(15 %)
Saturated fatty acids0.9 g
Uric acid65 mg
Cholesterol0 mg
Development of this recipe:

Ingredients

for
4
Ingredients
2
eggplants (about 600 grams)
2 tablespoons
4 sprigs
½
3 sprigs
1
½
Crusty bread (about 250 grams)
coarse Sea salt
Preparation

Kitchen utensils

1 Baking sheet, 1 Bowl, 1 Cutting board, 1 Large knife, 1 Serrated knife, 1 Tablespoon, 1 Slotted spatula, 1 Grill pan

Preparation steps

1.
Roasted Eggplant preparation step 1

Rinse eggplant, wipe dry and halve lengthwise. Score flesh with a sharp knife in a cross-hatch pattern. Place on a baking sheet, cut side up.

2.
Roasted Eggplant preparation step 2

Drizzle olive oil sparingly over the eggplant.

3.
Roasted Eggplant preparation step 3

Rinse thyme and shake dry. Season eggplant with salt and pepper and distribute thyme over the top. Bake in a preheated oven at 200°C (fan 180°C, gas: mark 2-3) (approximately 400°F/convection 350°F), about 40 minutes.

4.
Roasted Eggplant preparation step 4

Let eggplant cool slightly, then remove thyme. With a spoon, scoop out the flesh.

5.
Roasted Eggplant preparation step 5

Finely chop eggplant pulp and place in a bowl. Juice lemon. Add 2 tablespoons lemon juice to the eggplant pulp and season with salt and pepper.

6.
Roasted Eggplant preparation step 6

Rinse basil, shake dry and pluck leaves. Chop finely and mix well with eggplant.

7.
Roasted Eggplant preparation step 7

Halve garlic. Cut bread into 1 cm (1/2-inch) thick slices. Rub with garlic.

8.
Roasted Eggplant preparation step 8

Heat a grill pan (or skillet) over medium heat. Cook bread until brown and crispy on both sides.

9.
Roasted Eggplant preparation step 9

Top the toasted bread slices with eggplant. Garnish with coarse sea salt and extra basil leaves. Serve bruschetta immediately.