Try this Toasted Aubergine & Anchovy Focaccia With Goat's Cheese recipe, or contribute your own.
Suggest a better descriptionPreheat the grill to a medium-high setting. Slice the bread in half horizontally and lay on the rack in the grill pan. Toast the underside of the bottom layer, and cut side of the top layer, for about 2 minutes, until browned.
Drain and reserve the oil from the anchovies. Remove the bread and lay the aubergine slices on the rack. Brush with the reserved oil and grill for 4-5 minutes, until well browned.
Chop the anchovies and mix with the spring onions. Arrange the aubergines and cheese on the bread, covering the untoasted surfaces of the bottom and the top of the loaf (or the tops of both flatbreads). Top with the anchovy mixture. Brush the remaining oil lightly over the aubergine. Grill for 3-4 minutes, until browned.
Puree the basil, coriander, lemon rind and olive oil in a blender. Top the bottom layer of bread with tomatoes and add the second layer on top, aubergines up. Cut into wedges. Serve drizzled with the herb oil.
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Serving Size: 1 Serving (33g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 40 | ||
Calories from Fat: 31 (78%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.4g | 5 % | |
Saturated Fat 0.5g | 2 % | |
Monounsaturated Fat 2.5g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 0mg | 0 % | |
Sodium 4.1mg | 0 % | |
Potassium 73.8mg | 2 % | |
Total Carbohydrate 2.8g | 1 % | |
Dietary Fiber 1.4g | 5 % | |
Sugars, other 1.5g | ||
Protein 0.5g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 40
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