← All recipes

🍽️ Crunchy Rye Bread with Creamy Eggplant

232 kcal · 30 min · 4 servings

Ingredients

• 2 eggplants
• 1 shallot
• 2 garlic cloves
• 4 tbsp olive oil
• salt
• cayenne pepper
• 1 drop lemon juice
• 4 slices bread (e.g. farmer's or rye bread)
• parsley (for garnish)

Instructions

1. 1. Wash the eggplants thoroughly.
2. 2. Poke the skin all over with a fork.
3. 3. Preheat the oven to 180 degrees Celsius.
4. 4. Place the eggplants in the oven.
5. 5. Bake them for 15 to 20 minutes until soft.
6. 6. Remove the eggplants from the oven.
7. 7. Let them cool down for a short while.
8. 8. Cut the eggplants in half.
9. 9. Scoop out the soft flesh with a spoon.
10. 10. Mash the flesh with a fork.
11. 11. Peel the shallot and the garlic.
12. 12. Dice the shallot and garlic finely.
13. 13. Mix the eggplant puree with the diced ingredients.
14. 14. Add some olive oil.
15. 15. Season the mixture with lemon juice.
16. 16. Add salt and cayenne pepper.
17. 17. Let the cream cool down completely.
18. 18. Taste the cold cream one more time.
19. 19. Toast the bread slices to your liking.
20. 20. Spread the eggplant cream onto the bread.
21. 21. Garnish the dish with fresh parsley.
22. 22. Serve the bread immediately.

Nutrition per serving

• kcal: 232
• Protein: 6 g · Fett/Fat: 11 g · Carbs: 28 g