Quick (20 min) & Veggie - Extra Veggies - No Meatreplacer - use EID: Beefsteak Tomato

Name: Quick (20 min) & Veggie - Extra Veggies - No Meatreplacer - use EID: Beefsteak Tomato with eggplant and olive side salad
Total time: 30 min
Yield: 2
Cuisine: Italiaans
Ingredients: 2 stuk(s) Naanbrood; 50 gram Roomkaas; 1 stuk(s) Kumato-tomaat; 1 zakje(s) Gedroogde oregano; 1 stuk(s) Sjalot; 40 gram Rucola; 1 stuk(s) Aubergine; 10 gram Vers basilicum; 30 gram Groene olijven; 3 tl Paprikapoeder; 10 gram Zonnebloempitten; 1 el Olijfolie; 2 el Extra vierge olijfolie; 2 tl Witte balsamicoazijn; 2 tl Zwarte balsamicoazijn; 1 tl Honing [of plantaardig alternatief]; naar smaak Peper en zout

with eggplant and olive side salad

Bestel soortgelijke recepten voor € 3,10 per portie

Labels:

Veggie

Allergenen :

Melk (inclusief lactose)

•Gluten

•Tarwe

Raadpleeg altijd het productetiket voor de meest accurate informatie over ingrediënten en allergenen

Bereidingstijd30 minuten

oventijd25 minuten

NiveauMakkelijk

Ingredienten

Hoeveelheden

1 stuk(s)

Naanbrood

(Bevat: Melk (inclusief lactose), Gluten, Tarwe)

25 gram

Roomkaas

(Bevat: Melk (inclusief lactose))

½ stuk(s)

Kumato-tomaat

½ zakje(s)

Gedroogde oregano

½ stuk(s)

Sjalot

20 gram

Rucola

½ stuk(s)

Aubergine

5 gram

Vers basilicum

15 gram

Groene olijven

1.5 tl

Paprikapoeder

5 gram

Zonnebloempitten

(Kan bevatten: Sesamzaad, Pinda's, Noten)

Zelf toevoegen

½ el

Olijfolie

1 el

Extra vierge olijfolie

1 tl

Witte balsamicoazijn

1 tl

Zwarte balsamicoazijn

½ tl

Honing [of plantaardig alternatief]

naar smaak

Peper en zout

Voedingswaarden

Energie (kJ)2996 kJ

Energie (kcal)716 kcal

Vetten35.6 g

waarvan verzadigd6.4 g

Koolhydraten76.4 g

waarvan suikers14.5 g

Vezels10.1 g

Eiwitten18 g

Zout1.8 g

Benodigdheden

•Bakplaat met bakpapier

•Small Frying Pan

•Saladekom

Instructies

Preheat the oven to 200°C.
Cut the eggplant into 1cm cubes.
Transfer the cubes to a parchment-lined baking sheet (leave some room for the naan bread; see Tip), drizzle with olive oil and mix with the ground paprika, salt and pepper.
Roast in the oven for 15 - 20 minutes.

Tip: If you are cooking for more than 2 persons, use one baking sheet for the eggplant and another one for the bread.

Slice the tomatoes into 0.5cm thick slices.
In a bowl, mix the cream cheese with half of the extra virgin olive oil and half of the dried oregano. Season well with salt and pepper.

Spread the cream cheese over the naan bread and arrange the tomato slices on top.
Dice the leftover tomato slices for the salad.
Sprinkle the tomato slices with the rest of the dried oregano and season with salt and pepper.
Bake along with the eggplant in the oven for the last 5 - 8 minutes.

Finely chop the shallot.
Heat a drizzle of olive oil in a small frying pan over medium-high heat and fry the shallot for 4 - 5 minutes.
Deglaze with the black balsamic vinegar, add the honey and fry for 1 more minute.
Meanwhile, chop the basil and halve the olives.

In a salad bowl, make a dressing by mixing the rest of the extra virgin olive oil with the white balsamic vinegar and half of the basil. Season with salt and pepper.
Right before serving, mix the arugula, eggplant, leftover tomato and olives in the bowl with the dressing.

Serve the naan bread on plates and top with the balsamic shallots and the rest of the basil.
Serve the salad alongside and garnish with the seeds.

Did you know... tomatoes are high in vitamins A, C and E, as well as lycopene, an antioxidant which protects our cells against damage. The riper the tomato, the richer it is in lycopene!