364
Calories
14.2g
Protein
10.8g
Fat
52.3g
Carbs
If you’re allergic to dairy products, substitute soft cheese for lactose-free cheese. If you have allergy to gluten, switch to gluten-free bread. If you suffer from allergy to nuts, try sesame or chia seeds. Learn more about alternative ingredients.
Ingredients:
- Salt - 0.3 g (1 pinch)
- Eggplant - 100 g
- Olive oil - 5 ml (1 tsp)
- Whole-wheat bread - 80 g
- Thyme - 0.3 g (1 pinch)
- Onion - 50 g (0.5 whole)
- Garlic clove - 3 g (1 pcs)
- Balsamic vinegar - 5 ml (1 tsp)
- White mushroom - 100 g
How to make:
- Peel eggplant and cut into semicircular slices about 1 cm thick. Peel and chop garlic clove. Peel onion. Chop the onion and mushrooms into thin half rings
- Heat olive oil in a small pan. Add sliced eggplant, chopped onion, garlic, mushrooms, thyme, and pour in balsamic vinegar. Sauté for a couple of minutes. Pour in water and bring to a boil. Cover the pan with a lid and simmer for 20 minutes
- Remove the pan from the heat and puree everything, using an immersion blender
- If desired, dry-toast a slice of bread on the grill before serving
