Directions:
- Cut an eggplant into cubes to fill 1 cup.
- In a small pan, heat 2 tablespoons olive oil over medium heat.
- Add the eggplant and sauté it for 5 to 10 minutes, until soft.
- Place the eggplant in a medium-sized bowl and blot it with a paper towel to remove excess oil.
- Add 1/2 cup part-skim ricotta cheese, 1 cup chopped red tomato, and 1 teaspoons mustard to the eggplant.
- Mix all the ingredients thoroughly.
- Toast 2 slices of whole wheat bread and spread the eggplant mixture on the bread.
- Serve it with 2 cups mixed green salad, 2 tablespoons salad dressing, and 1 cup skim milk.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 236.76 Kcal (991 kJ) | ||
| Calories from fat | 171.18 Kcal | ||
| % Daily Value* | |||
| Total Fat | 19.02g | 29% | |
|---|---|---|---|
| Cholesterol | 19.07mg | 6% | |
| Sodium | 110.57mg | 5% | |
| Potassium | 387.52mg | 8% | |
| Total Carbs | 9.26g | 3% | |
| Sugars | 4.37g | 17% | |
| Dietary Fiber | 2.21g | 9% | |
| Protein | 8.18g | 16% | |
| Vitamin C | 13.5mg | 22% | |
| Iron | 0.1mg | 0% | |
| Calcium | 181.4mg | 18% | |
| Amount Per 100 g | |||
| Calories | 113.28 Kcal (474 kJ) | ||
| Calories from fat | 81.9 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.1g | 29% | |
|---|---|---|---|
| Cholesterol | 9.12mg | 6% | |
| Sodium | 52.9mg | 5% | |
| Potassium | 185.41mg | 8% | |
| Total Carbs | 4.43g | 3% | |
| Sugars | 2.09g | 17% | |
| Dietary Fiber | 1.06g | 9% | |
| Protein | 3.91g | 16% | |
| Vitamin C | 6.4mg | 22% | |
| Calcium | 86.8mg | 18% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
