Grilled eggplant with tomato spread
- Wash the eggplants and cut them into slices about 0.8 cm thick.
- Put 1 tsp of olive oil on each slice and let it soak into the eggplant.
- Season with salt and pepper.
- Then cook on the grill until the eggplant is nice and golden brown.
- With Kanso KetoTomato serve as a spread!
Recipe by Anna-Lena Leber
urgesund@leber.com.de
https://urgesund-fotografie.de
Ingredients
| Ingredient | Quantity |
|---|---|
| Eggplants | 2 |
| Olive oil | approx. 50 ml |
| Salt, pepper | some |
| Kanso KetoTomato | 30 g |
Nutritional values
| Energy (Kcal) | Protein (g) | Fat (g) | Carbohydrates (g) | Ketogenic quotient | Per |
|---|---|---|---|---|---|
| 638 | 7,3 | 59,7 | 15,1 | 2,7 : 1 | 2 servings |
| 319 | 3,7 | 29,8 | 7,6 | 2,7 : 1 | 1 serving |
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