Toast with Eggplant Topping
(0 votes)
(0 votes)
Health Score:
86 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
215
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 215 cal. | (10 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 8 g | (7 %) | ||
| Carbohydrates | 28 g | (19 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.4 g | (11 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.9 mg | (24 %) | ||
| Vitamin K | 5.6 μg | (9 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 3.2 mg | (27 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 57 μg | (19 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 2.6 μg | (6 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 18 mg | (19 %) | ||
| Potassium | 586 mg | (15 %) | ||
| Calcium | 43 mg | (4 %) | ||
| Magnesium | 38 mg | (13 %) | ||
| Iron | 1.6 mg | (11 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 0.6 mg | (8 %) | ||
| Saturated fatty acids | 1.3 g | |||
| Uric acid | 46 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 7 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
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
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.
