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Tartine aux légumes
Easy, 1 hour and 5 minutes
Level: Easy
Preparation time: 20 minutes
Cooking time: 45 minutes
Yields: 6 servings
Country: France
This recipe was submitted and revised for quality content and nutrition facts by Alice Sabatino and Thais Maximo under the coordination of Carla Avesani.
The image is indicative; actual ingredients may vary.
Preparation
- Cut the eggplant into cubes and bring them to a boil in a saucepan. Discard the cooking water.
- Cut the bell peppers into cubes.
- Heat a tablespoon of olive oil and cook the crushed garlic until fragrant.
- Add the bell peppers mix and the cooked eggplant. Let it cook for 10-15 minutes until all the liquid is absorbed.
- Season with paprika, and parsley. Add the olive oil.
- In a toaster, heat the protein-free bread.
- Arrange the toasted bread on a platter, pile the vegetables onto the toast, and top it with arugula and tomatoes chopped into four slices.
Ingredients
- 350 g eggplant (1 medium eggplant)
- 100g colourful peppers
- 20 g garlic (5 cloves of garlic)
- 50 g of olive oil
- 1 g paprika (1 teaspoon of paprika)
- 10 g chopped parsley (2 tablespoons chopped parsley)
- 90 g sweet grape tomatoes (12 units)
- Arugula to taste
- Pepper to taste
- 264 g or 06 slices of bread or low protein bread *Pane Casereccio – Flavis
| NUTRITIONAL FACTS | Per serving with Flavis flour | Per servings with regular flour |
|---|---|---|
| Energy (Kcal) | 190 | 218 |
| Carbohydrate (g) | 21 | 32 |
| Lipids (g) | 10 | 8,7 |
| Protein (g) | 2 | 4,9 |
| Phosphate (mg) | 47 | 69 |
| Potassium (mg)* *Potassium content can reduce with dietary technique. | 255 | 307 |
| Sodium (mg)** **Added salt not included in the nutritional facts because amounts may vary. | 34 | 299 |
