Savoury Aubergine (Eggplant) on Toast
Description
This Mediterranean side-dish features Eggplant, Onion, Olive oil. It delivers aromatic, well-seasoned taste. A reliable recipe that works well for everyday cooking. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.Ingredients
Directions
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Sea salt Freshly ground black pepper Whole wheat toast Put the halved aubergine (eggplant)
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cut side down on a baking dish (the remaining half should be immediately wrapped and refrigerated) and
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bake at 400 degrees F (200 C / Gas Mark 6) for about half an hour, by which time it should be soft.
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Leave to cool.
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Slice the onion thinly.
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Fry the sliced onion in the olive oil in a frying pan (skillet) until lightly browned.
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Scrape the aubergine (eggplant) flesh from the skin and discard the skin.
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Chop the flesh coarsely.
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Add it to the frying pan (skillet), and continue cooking for a couple of minutes longer.
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Season to taste and serve immediately over hot toast
Nutrition Facts
Servings 1
- Amount Per Serving
- Calories 46.3kcal
- % Daily Value *
- Total Fat 3.8g6%
- Saturated Fat 0.5g3%
- Cholesterol 0.0mg0%
- Sodium 1.4mg1%
- Total Carbohydrate 3.1g2%
- Dietary Fiber 0.8g4%
- Sugars 1.5g
- Protein 0.4g1%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
aubergine, baking, eggplant, frying, mediterranean, oil, olive, onion, savoury, side-dish, title, toast, vegan, vegetarian
