CAL P/SERVE
291
kJ P/SERVE
1220
FAT P/SERVE
12.4g
SODIUM P/SERVE
460g
Although this recipe specifies french bread, you can use any bread you like.
Ingredients
- 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
Method
- 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.
Nutrition Table
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 |