russian

Roasted Eggplant Caviar With Rye Toast

Name: Roasted Eggplant Caviar With Rye Toast
Yield: 1 serving
Cuisine: russian
Ingredients: 295 g eggplant; 148 g red bell pepper; 83 g onion; 6 g garlic; 23 g tomato paste; 28 g sunflower oil; 9 g apple cider vinegar; 83 g rye bread; 2 g salt; 0.92 g black pepper

This roasted dish pairs eggplant with rye bread, red bell pepper and onion. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch Snack

Medium

Balanced Vegan

Set your calorie target 650 kcal

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Estimated macros per portion

14 g Protein

82 g Carbohydrates

31 g Fat

17 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

295g eggplant 74 kcal
148g red bell pepper 46 kcal
83g onion 33 kcal
6g garlic 9 kcal
23g tomato paste 19 kcal
28g sunflower oil 248 kcal
9g apple cider vinegar 2 kcal
83g rye bread 220 kcal
2g salt 0 kcal
1g black pepper 2 kcal

Cooking instructions

eggplantred bell pepper
Heat oven to 425 F. Roast eggplant and red pepper on a tray until very soft and blistered, 25 to 35 minutes; cool slightly.
eggplant
Peel off eggplant skin and remove pepper skin/seeds. Chop flesh finely.
oniongarlicsunflower oil
Heat sunflower oil in a skillet over medium heat. Saute onion until soft, 6 minutes; add garlic for 30 seconds.
eggplanttomato pasteapple cider vinegarsalt
Add chopped eggplant and pepper, stir in tomato paste, salt, and pepper, and cook 8 to 10 minutes until thick; finish with vinegar.
eggplantrye bread
Toast rye bread and serve topped with warm eggplant caviar.