Open Faced Eggplant-Avocado Sandwich Recipe

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Open Faced Eggplant-Avocado Sandwich
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Ingredients:

Directions:

  1. Slice the eggplant into 1/4 inch slices and lightly spread olive oil on both sides of each slice.
  2. Toast the slices of eggplant in toaster oven (Or you could bake in oven for ~8 minutes at 350 degrees).
  3. Set aside to cool slightly.
  4. Coarsely mash avocados in a bowl.
  5. Add garlic, lime juice, salt, pepper, mint, and cilantro. Mix well.
  6. Place eggplant slices on bread (covering the bread) and spread the avocado spread generously on top of the eggplant.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 352.2 Kcal (1475 kJ)
Calories from fat 234.09 Kcal
% Daily Value*
Total Fat 26.01g 40%
Sodium 146.39mg 6%
Potassium 918.7mg 20%
Total Carbs 30.49g 10%
Sugars 5.29g 21%
Dietary Fiber 14.98g 60%
Protein 6.81g 14%
Vitamin C 18.3mg 30%
Vitamin A 0.1mg 2%
Iron 10.4mg 58%
Calcium 222.1mg 22%
Amount Per 100 g
Calories 143.39 Kcal (600 kJ)
Calories from fat 95.31 Kcal
% Daily Value*
Total Fat 10.59g 40%
Sodium 59.6mg 6%
Potassium 374.04mg 20%
Total Carbs 12.41g 10%
Sugars 2.15g 21%
Dietary Fiber 6.1g 60%
Protein 2.77g 14%
Vitamin C 7.4mg 30%
Iron 4.2mg 58%
Calcium 90.4mg 22%

* 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.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 8.4
    Points
  • 9
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium,
  • cholesterol free,
  • high fiber

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