Emprimir
Correo Electrónico
Add a photoRaciónes: 1
Ingredientes
- 1 x Aubergine, sliced lengthways 1/2 inch thick
- 1 x Clove garlic, crushed
- 3 x Anchovies, minced Extra virgin olive oil Salt and pepper
- 1 x Red pepper, roasted and peeled
Direcciones
- Aubergine: Brush the aubergine with oil, season and grill. Cold and cut into 2 inch rectangles. Put in a bowl with the minced anchovies and the crushed garlic, a little more oil, salt and pepper.
- Quantities of garlic and anchovies can be adjusted to your taste.
- This mix is better the next day and must be served at room temperature.
- Red pepper: Fold in a bowl with the garlic and anchovies, keeping separate from the aubergine mix.
- Roast on toasted thick slices of rough or possibly stale bread. Rub the toast with garlic and drizzle a little extra virgin olive oil over the top. Serve two slices, one with the red pepper mix and the other with the aubergine.
Languages
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 471g | |
| Calories 123 | |
| Calories from Fat 9 | 7% |
| Total Fat 1.01g | 1% |
| Saturated Fat 0.14g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 12mg | 1% |
| Potassium 1070mg | 31% |
| Total Carbs 27.89g | 7% |
| Dietary Fiber 14.7g | 49% |
| Sugars 12.84g | 9% |
| Protein 4.88g | 8% |
