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Ingredientes
- 1/2 sm Eggplant
- 1 sm Onion
- 1 Tbsp. Extra virgin olive oil
- Â Â Sea salt
- Â Â Freshly grnd black pepper
- Â Â Whole wheat toast
Direcciones
- Put the halved aubergine (eggplant) cut side down on a baking dish (the remaining half should be immediately wrapped and refrigerated) and bake at 400 degrees F (200 C / Gas Mark 6) for about half an hour, by that time it should be soft. Leave to cold.
- Slice the onion thinly. Fry the sliced onion in the extra virgin olive oil in a frying pan (skillet) till lightly browned.
- Scrape the aubergine (eggplant) flesh from the skin and throw away the skin.
- Chop the flesh coarsely. Add in it to the frying pan (skillet), and continue cooking for a couple of min longer. Season to taste and serve immediately over warm toast.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 478g | |
| Calories 351 | |
| Calories from Fat 135 | 38% |
| Total Fat 15.28g | 19% |
| Saturated Fat 2.15g | 9% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 217mg | 9% |
| Potassium 1003mg | 29% |
| Total Carbs 50.31g | 13% |
| Dietary Fiber 15.5g | 52% |
| Sugars 11.8g | 8% |
| Protein 8.95g | 14% |
