Zesty Eggplant Appetizer Bites (No Bread)
You can eat these "sandwiches" late at night with zero guilt — no bread, no added fat! A sandwich is a quick, simple, filling thing everyone loves — everyone except nutritionists. All those calories and mismatched ingredients piled up any old way don't do your health any favors, and they settle around your waist like a spare tire.
Komarova
Recipe author
Zesty Eggplant Appetizer Bites (No Bread)
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 25 %
4 g
Fats 38 %
6 g
Carbohydrates 38 %
6 g
91 kcal
GI:
100
/
0
/
0
- Let me show you a light take on the sandwich. Traditionally these are built on whole-grain bread, pita, crispbread, or bran flatbreads, with a spread of cottage-cheese paste, yogurt, mustard, or a vegetable or seed paste; from there the combinations are limited only by your imagination — poached fish, poultry, herbs, vegetables, tomatoes, eggs. Try my bread-free version, built on toasted eggplant slices (you can swap in zucchini, squash, or sweet potato). For the spread I recommend a mild mustard, and use a low-fat hard cheese, mozzarella, or a light cheese, plus whatever fresh herbs you like. Wash and wipe the eggplant, then slice it about ¼ inch (5 mm) thick. Salt the slices and let them sit 30 minutes to draw out the bitterness. Rinse, blot dry with a paper towel, and season with a little pepper. Heat a grill pan. Brush the eggplant with olive oil on both sides and grill over medium heat until soft, then let cool. Spread a slice of eggplant with mustard, cut the tomato into half-moons, and lay them on the mustard. Grate or thinly slice the cheese and add it, along with a clean parsley leaf. Peel a mild salad onion, cut it into thin slivers, and add to the stack. Top each with another grilled eggplant slice. Garnish with green peas or olives — your quick, healthy bite is ready. Use this as a starting point and you can build endless snack combinations. If you like, warm the stacks briefly in the microwave until the cheese melts. They look great on the table and work for a buffet or a small family gathering. Store in a sealed container in the fridge for no more than 3 days.
Caloric content of the products possible in the composition of the dish
- Tomatoes - 23 kcal/100g
- Eggplant - 24 kcal/100g
- Dutch cheese - 352 kcal/100g
- Swiss cheese - 335 kcal/100g
- Russian cheese - 366 kcal/100g
- Kostroma cheese - 345 kcal/100g
- Yaroslavsky cheese - 361 kcal/100g
- Altai cheese 50% fat content - 356 kcal/100g
- Soviet cheese - 400 kcal/100g
- Cheese 'steppe' - 362 kcal/100g
- Uglich cheese - 347 kcal/100g
- Poshekhonsky cheese - 350 kcal/100g
- Lambert cheese - 377 kcal/100g
- Appnzeller cheese with 50% fat content - 400 kcal/100g
- Chester cheese with 50% fat content - 363 kcal/100g
- Edamer cheese with 40% fat content - 340 kcal/100g
- Cheese with mushrooms of 50% fat content - 395 kcal/100g
- Emmental cheese with 45% fat content - 420 kcal/100g
- Gouda cheese with 45% fat content - 356 kcal/100g
- Aiadeus cheese - 364 kcal/100g
- Dom blanc cheese (semi-hard) - 360 kcal/100g
- Lo spalmino cheese - 61 kcal/100g
- Cheese 'etorki' (sheep, hard) - 401 kcal/100g
- White cheese - 100 kcal/100g
- Fat yellow cheese - 260 kcal/100g
- Altai cheese - 355 kcal/100g
- Kaunas cheese - 355 kcal/100g
- Latvian cheese - 316 kcal/100g
- Limburger cheese - 327 kcal/100g
- Lithuanian cheese - 250 kcal/100g
- Lake cheese - 350 kcal/100g
- Gruyere cheese - 396 kcal/100g
- Parsley greens - 45 kcal/100g
- Mustard canteen - 417 kcal/100g
- Mustard - 417 kcal/100g
- Fresh green peas - 280 kcal/100g
- Canned green peas - 55 kcal/100g
- Salt - 0 kcal/100g
- Onion - 41 kcal/100g
- Olive oil - 913 kcal/100g
- Pepper - 26 kcal/100g
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