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EGGPLANT TOAST LOW CARB

Recipe taken from the website https://www.instagram.com/p/DNuj9hYWBvZ/?img_index=2 I am a big fan of eggplant, even though I didn't like it before 😅. I learned how to cook it and now I realize it's my favorite vegetable! This recipe is from my book "I'm preparing for menopause and I'm living it well" (for women aged 40 to 99 ☺️)

Vegetarian Low GI Public
Course: Main course
Preparation time: 20 minutes
Cooking time: 35 minutes
Energy: 282 kcal / serving

Instructions

  • 1.   Cut the eggplant in half, score it with a knife, drizzle with olive oil. Sprinkle with cumin and salt. Bake for 30 minutes at 200°C. Or you can steam it for 10 minutes without seasoning and add olive oil, salt, and cumin afterwards.
  • 2.   Slice the tomato, place them in an ovenproof dish. Add the garlic pieces, thyme, and a drizzle of olive oil. Bake for 5 minutes at the same time as the eggplants. (Or cook in a pan for 3 minutes)
  • 3.   Whisk the eggs with the cream, Comté cheese, and curry. Season with salt and pepper. Scramble the mixture in a pan.
  • 4.   Place the scrambled eggs and tomatoes on the eggplant. Sprinkle with herbs and enjoy 😋.

Notes & Suggestions

  • I love it with a bit of arugula ❤️.
    I hope you enjoy it as much as I do.

Ingredients for servings

  • 1 eggplant
  • 1 large beefsteak tomato
  • 1 garlic clove
  • 1 teaspoon of thyme
  • 1 teaspoon of curry powder
  • 1 teaspoon of ground cumin
  • 2 tablespoon of olive oil
  • 4 eggs
  • 100 ml of plant-based cream
  • 1 handful of grated Comté cheese
  • 2 tablespoon of parsley

Rates

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Nutritional information *

  •  
    Per serving
    % RDA
  • Energy value
    282 kcal
    14 %
  • Fat
    22,83 g
    33 %
  • of which saturated
    4,47 g
    22 %
  • Carbohydrates
    3,43 g
    1 %
  • of which sugar
    ?
    ?
  • Protein
    12,84 g
    26 %
  • Fibers
    3,54 g
    ?
  •   More data
* As an indication, before cooking, RDA of the EU.

Reference