Although this recipe specifies french bread, you can use any bread you like.
- 1 red capsicum, seeds removed, membranes removed, cut in half and flattened
- 1 green or yellow capsicum, seeds removed, membranes removed, cut in half and flattened
- 1/2 large eggplant
- 1 tablespoon olive oil
- 2 teaspoons finely chopped basil
- 2 tablespoons olive oil, extra
- 1 small French stick (220g) cut into approx. 8 slices (2cm thick)
- Shaved Parmesan cheese
- Roast capsicum, skin side up under grill. Grill on high until the skin is black. Take off grill and wrap loosely in plastic wrap and set aside for 5 minutes.
- Using a knife, carefully peel the skin off the capsicum. You will now be left with just the flesh. Cut into thin strips (about 16 strips of each color) and set aside.
- Cut eggplant into 2 circles (about 2 cm thickness), then cut each circle into 4 triangles. Brush lightly with olive oil, sprinkle with salt and roast under grill until golden brown in color. Set aside.
- Mix the olive oil and basil together. Brush top of bread with oil and basil mix and place under medium heat grill for about 3 minutes, until lightly browned.
- Place eggplant, then capsicum and a slice of shaved Parmesan on top of bread.
- Serve immediately.
Servings: 4 Serving size:186g
|Average Serve||Average 100g|
|Energy||1220 kJ||655 kJ|
|291 Cal||156 Cal|
|Protein||10.4 g||5.6 g|
|Fat, total||12.4 g||6.7 g|
|- Saturated||3.3 g||1.8 g|
|Carbohydrate||32.6 g||17.5 g|
|- Sugars||5.6 g||3.0 g|
|Sodium||460 mg||248 mg|
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