Rye Bread with Roasted Eggplant Spread
(0 votes)
(0 votes)
Health Score:
90 / 100
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
232
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 232 cal. | (11 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 11 g | (9 %) | ||
| Carbohydrates | 28 g | (19 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.3 g | (18 %) |
more nutritional values
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.5 mg | (13 %) | ||
| Vitamin K | 14.4 μg | (24 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 2.6 mg | (22 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 63 μg | (21 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 1.3 μg | (3 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 11 mg | (12 %) | ||
| Potassium | 450 mg | (11 %) | ||
| Calcium | 38 mg | (4 %) | ||
| Magnesium | 39 mg | (13 %) | ||
| Iron | 1.3 mg | (9 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 0.8 mg | (10 %) | ||
| Saturated fatty acids | 1.6 g | |||
| Uric acid | 33 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 Eggplant
- 1 shallot
- 2 garlic cloves
- 4 Tbsps olive oil
- salt
- cayenne pepper
- 1 splash lemon juice
- 4 slices Bread (such as rye)
- parsley (for garnish)
Preparation steps
1.
Rinse the eggplant, prick all over with a fork, and place in a baking dish. Bake in a preheated oven at 180°C (approximately 350°F) until soft, about 15-20 minutes. Remove the eggplant from the oven and let it cool slightly before cutting in half. Scoop out the flesh with a spoon and mash it with a fork if necessary.
2.
Peel and finely chop the shallots and garlic. Stir the shallots, garlic, and olive oil into the eggplant puree. Stir in the lemon juice, and season with salt and cayenne pepper to taste. Allow to cool.
3.
For serving: Toast the bread slices if desired. Spread the eggplant spread between the bread slices and garnish with parsley.
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