Inside the Rustic Kitchen · by Emily★ 5.0 (1)
Eggplant bruschetta with mozzarella
NUTRITION · PER SERVING25M COOK
CAL 13%·PRO 22%
CARBS 24G36% OF CAL
3G FIBER18G OTHER3G TOTAL SUGAR
FAT 14G46% OF CAL
5G SAT8G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Grilled eggplant layered on crusty Italian bread with melted mozzarella and finished with red pepper flakes and fennel seeds. A light, elegant Italian-style appetizer.
starteritalian🍳 skillet🔥 oven♨️ grillvegetarian
View the full recipe on Inside the Rustic Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 8 slices crusty bread
- 1 medium sized eggplant (aubergine)
- 8.8 oz (250g) mozzarella (, sliced)
- 3 tbsp olive oil
- chilli flakes (red pepper flakes)
- fennel seeds
- salt and pepper (,to season)
At a glance
PER SERVING · TIME 25M
CAL 13%·PRO 22%
CARBS 24G36% OF CAL
3G FIBER18G OTHER3G TOTAL SUGAR
FAT 14G46% OF CAL
5G SAT8G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 15m
- Sodium
- 364mg
- Total sugar
- 3g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 146mg
- Calcium
- 179mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 364MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.