Roasted Eggplant
Roasted Eggplant - This vegetarian appetizer is perfect for warm summer evenings
Healthy, because
Even smarter
Nutritional values
The bread in this recipe not only provides the crispy base for the eggplant puree, but it also increases the fiber content of the appetizer, makes you full for a long time, and stimulates the intestines.
Eggplants are among the vegetables with the least flavor. This is why the water-rich fruits always go well with an extra portion of herbs and spices; however, eggplants absorb oil like a sponge, so use it sparingly.
(Percentage of daily recommendation)
| Calorie | 212 cal. | (10 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 5 g | (4 %) | ||
| Carbohydrates | 32 g | (21 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7 g | (23 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1 mg | (8 %) | ||
| Vitamin K | 5.2 μg | (9 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 2.4 mg | (20 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 50 μg | (17 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 4.7 μg | (10 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 6 mg | (6 %) | ||
| Potassium | 389 mg | (10 %) | ||
| Calcium | 38 mg | (4 %) | ||
| Magnesium | 43 mg | (14 %) | ||
| Iron | 1.7 mg | (11 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 1.2 mg | (15 %) | ||
| Saturated fatty acids | 0.9 g | |||
| Uric acid | 65 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 5 g |
Kitchen utensils
Preparation steps
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.
Drizzle olive oil sparingly over the eggplant.
Rinse thyme and shake dry. Season eggplant with salt and pepper and distribute thyme over the top. Bake in a preheated oven at 400°F/convection 350°F, about 40 minutes.
Let eggplant cool slightly, then remove thyme. With a spoon, scoop out the flesh.
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.
Rinse basil, shake dry and pluck leaves. Chop finely and mix well with eggplant.
Halve garlic. Cut bread into 1/2-inch thick slices. Rub with garlic.
Heat a grill pan (or skillet) over medium heat. Cook bread until brown and crispy on both sides.
Top the toasted bread slices with eggplant. Garnish with coarse sea salt and extra basil leaves. Serve bruschetta immediately.
