We use a cookie to remember your session and your preferences for the site. Facebook, linked in and Google cookies are used for tracking your click from adverts to our site. Note that some features may not work properly if you cancel.
Nutristia Icon
Nutristia
Log in Register
Log in Register

To install this app, tap Share

and then select Add to Home Screen.

You can then use this app from one click and offline.

To install this app, please open this website in Safari instead of Chrome

Create your own perfect recipes!

Automatically create recipes tailored to your ingredients, dietary preferences, allergies and more!

Discover new recipes in a single click. Boomark any recipe from photo or website

Try it

Free to use, no ads, no popups, no credit card required. Just cook.

Aubergine and Tomato Breakfast Toast
Aubergine and Tomato Breakfast Toast

Aubergine and Tomato Breakfast Toast
A hearty breakfast toast topped with roasted aubergine and fresh tomatoes.
Aubergine and Tomato Breakfast Toast
Ingredients:
1
Servings
  • 2
    slice
     whole grain bread
  • 100
    g
     aubergine
  • 1
    item
     tomato
  • 1
    tbsp
     olive oil
  • 30
    g
     feta cheese
  • 5
    g
     basil
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
Preparation Time: 20 minutes
Aubergine and Tomato Breakfast Toast
Instructions:
  1. Preheat the oven to 200°C.
  2. Slice the aubergine into thin rounds and place on a baking sheet.
  3. Drizzle with olive oil, sprinkle with salt and pepper, and roast for 15 minutes.
  4. Toast the whole grain bread slices until golden brown.
  5. Slice the tomato into thin rounds.
  6. Top each slice of toast with roasted aubergine, tomato slices, and crumbled feta cheese.
  7. Garnish with fresh basil leaves before serving.
Nutrition Per Serving 300 g Per 100g
Energy 339 kcal 113 kcal
Protein 10 g 3.3 g
Fibre 7 g 2.3 g
Salt 1.5 g 0.5 g
Sugar 5 g 1.7 g
Carbohydrates 40 g 13.3 g
Fat 18 g 6.0 g
  • 2
    slice
     whole grain bread
  • 100
    g
     aubergine
  • 1
    item
     tomato
  • 1
    tbsp
     olive oil
  • 30
    g
     feta cheese
  • 5
    g
     basil
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
1
Servings
0

Preheat the oven to 200°C.

Slice the aubergine into thin rounds and place on a baking sheet.

Drizzle with olive oil, sprinkle with salt and pepper, and roast for 15 minutes.

Toast the whole grain bread slices until golden brown.

Slice the tomato into thin rounds.

Top each slice of toast with roasted aubergine, tomato slices, and crumbled feta cheese.

Garnish with fresh basil leaves before serving.

Contact About
Privacy Policy Terms of Service Sitemap