#1449
TUE, JUL 1, 2025
Eggplant Tomato Toast
Calories (per serving)500 kcal
Notes
20250701 #breakfastdiary 1438, 25°C/mostly cloudy, 20 min/exercise (M)
They say the older you get, the more fiber you need — so I peeled off the fiber-rich skin, focused on the flavor instead, and turned the creamy eggplant flesh into an eggplant mix to pile on sourdough. About 500kcal eggplant tomato toast
Ingredients
Check items off while grocery shopping - it’s remembered here.
Steps
- 01
Peel the eggplant with a peeler, microwave for 1:30, then cut into 1cm cubes.
- 02
Cut the cherry tomatoes into the same size and squeeze out the moisture.
- 03
Chop 3-4 stems of parsley.
- 04
Put 1-3 in a mixing bowl, add 3T olive oil, 1t red wine vinegar, herbs, salt, and pepper, and mix evenly.
- 05
Brush olive oil on the sourdough and toast both sides until crisp.
- 06
Top the sourdough with the eggplant mix from step 4 and a little chives.
