Toast with Eggplant Topping

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Toast with Eggplant Topping
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Health Score:
86 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
215
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie215 cal.(10 %)
Protein6 g(6 %)
Fat8 g(7 %)
Carbohydrates28 g(19 %)
Sugar added0 g(0 %)
Roughage3.4 g(11 %)
Vitamin A0.1 mg(13 %)
Vitamin D0 μg(0 %)
Vitamin E2.9 mg(24 %)
Vitamin K5.6 μg(9 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.1 mg(9 %)
Niacin3.2 mg(27 %)
Vitamin B₆0.2 mg(14 %)
Folate57 μg(19 %)
Pantothenic acid0.5 mg(8 %)
Biotin2.6 μg(6 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C18 mg(19 %)
Potassium586 mg(15 %)
Calcium43 mg(4 %)
Magnesium38 mg(13 %)
Iron1.6 mg(11 %)
Iodine5 μg(3 %)
Zinc0.6 mg(8 %)
Saturated fatty acids1.3 g
Uric acid46 mg
Cholesterol0 mg
Complete sugar7 g

Ingredients

for
4
Ingredients
1 Eggplant
½ Red paprika
125 grams tomato puree (canned)
salt
peppers
2 garlic cloves
3 Tbsps olive oil
thyme (for garnish)
2 Tbsps lemon juice
½ Baguette
How healthy are the main ingredients?
olive oilEggplantsaltgarlic clovethyme

Preparation steps

1.

Rinse and halve paprika, remove seeds and ribs, and cut into cubes. Rinse eggplant and cut into cubes. Peel and finely chop garlic.

2.

Fry eggplant and garlic in hot oil. Add paprika and fry briefly. Stri in tomato puree and remove from heat. Season with salt, pepper and lemon juice.

3.

Cut white bread into slices and toast. Spread toast slices with warm eggplant and vegetable mixture and serve sprinkled with thyme leaves.

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