Eggplant Flatbread
(0 votes)
(0 votes)
Health Score:
67 / 100
Difficulty:
moderate
Difficulty
Preparation:
55 min.
Preparation
ready in 1 hr 55 min.
Ready in
Calories:
691
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 691 cal. | (33 %) | ||
| Protein | 19 g | (19 %) | ||
| Fat | 14 g | (12 %) | ||
| Carbohydrates | 120 g | (80 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 6.6 g | (22 %) |
more nutritional values
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.8 mg | (15 %) | ||
| Vitamin K | 7.6 μg | (13 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 6.8 mg | (57 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 250 μg | (83 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 14.3 μg | (32 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 4 mg | (4 %) | ||
| Potassium | 530 mg | (13 %) | ||
| Calcium | 24 mg | (2 %) | ||
| Magnesium | 45 mg | (15 %) | ||
| Iron | 2.3 mg | (15 %) | ||
| Iodine | 13 μg | (7 %) | ||
| Zinc | 1.3 mg | (16 %) | ||
| Saturated fatty acids | 2.1 g | |||
| Uric acid | 143 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For the base
- ¾ oz Yeast
- 1 cup warm water
- 1 pinch sugar
- 2 ⅔ cups Bread flour (plus extra for dusting)
- 1 tsp salt
- 2 Tbsps olive oil (plus extra for brushing)
- coarse Sea salt
- For the topping
- 1 large Eggplant (thinly sliced)
- olive oil
- freshly ground Black pepper
- To garnish
- Basil
Preparation steps
1.
For the base: mix the yeast with the water and sugar.
2.
Put the flour into a mixing bowl and add the yeast mixture with the salt and olive oil and knead to a pliable dough. Cover and leave in a warm place to rise for 40-60 minutes
3.
Heat the oven to 200°C (180° fan) 400°F gas 6. Line a baking tray with non-stick baking paper.
4.
Knead the dough lightly on a floured surface.
5.
Roll out the dough into an oval shape and place on the baking tray. Brush with oil and sprinkle with sea salt. Bake for 20-25 minutes until golden.
6.
For the topping: heat the grill.
7.
Brush the aubergine slices on both sides with oil and season lightly with pepper. Grill for about 2 minutes on each side until tender.
8.
Arrange the aubergine slices on the bread and place under the grill for a few minutes until browned. Garnish with basil and a sprinkling of sea salt.
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