Vegetable Sandwich with Cream Cheese
Nutritional values
(Percentage of daily recommendation)
| Calorie | 304 cal. | (14 %) | ||
| Protein | 10 g | (10 %) | ||
| Fat | 15 g | (13 %) | ||
| Carbohydrates | 32 g | (21 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6 g | (20 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 7.3 mg | (61 %) | ||
| Vitamin K | 17.7 μg | (30 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 3.3 mg | (28 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 127 μg | (42 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 9 μg | (20 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 180 mg | (189 %) | ||
| Potassium | 535 mg | (13 %) | ||
| Calcium | 92 mg | (9 %) | ||
| Magnesium | 43 mg | (14 %) | ||
| Iron | 1.3 mg | (9 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 0.8 mg | (10 %) | ||
| Saturated fatty acids | 6 g | |||
| Uric acid | 41 mg | |||
| Cholesterol | 32 mg | |||
| Complete sugar | 8 g |
Ingredients
- Ingredients
- 1 Eggplant
- salt
- 1 red Bell pepper
- 1 yellow Bell pepper
- 1 green Bell pepper
- 1 onion
- 1 fresh Flatbread (500 grams)
- 150 grams Herb cream cheese
- freshly ground peppers
- 2 Tbsps vegetable oil (for frying)
- 1 tsp finely chopped rosemary
Preparation steps
Rinse eggplant, pat dry and cut lengthwise into thin slices. Sprinkle each eggplant slice with a little salt.
Rinse bell peppers, pat dry, remove seeds and ribs and cut lengthwise into strips. Peel onion and cut into thin rings. Cut pita bread similar to a pie into 8 pieces. Toast pita bread in a dry skillet. Cut each pita bread piece in half horizontally, spread cream cheese on both halves and season with salt and pepper.
Pat eggplant slices dry with paper towel. Heat oil in a frying pan and brown eggplant on both sides. Removing eggplant from pan and set aside, add onion rings to the pan and saute in remaining oil. Remove onions from pan and set aside. Add bell pepper strips to the pan and saute in remaining oil.
On half of the flatbread pieces place a strip of red, green and yellow bell pepper, some onion rings and two slices of eggplant and season with salt, pepper and rosemary. Cover with remaining pita bread as a lid. If possible, serve quickly.
