Ratatouille Eggplant Bruschetta
Tastes delicious when eaten with rustic bread!
Ingredients
Main ingredients
- Tomato Puree 100 g
- Minced Garlic 1 teaspoon
- Liquid Allulose 2 spoon
- Anchovy Sauce 3 g
- Oyster Mushroom 60 g
- Onion 60 g
- Fresh Eggplant 1 ea
- Pork Tenderloin 100 g
Seasonings/Sauce
No seasonings/sauce have been registered.
Nutrition summary
Carbohydrates
52.67 g
60%
Protein
26.97 g
31%
Fat
3.83 g
10%
Cooking steps
-
1
Sauté finely chopped onions in a pan with oil until golden. Meanwhile, slice eggplant diagonally, season with salt and pepper, and air fry at 180°C for 15 minutes.
-
2
Finely chop oyster mushrooms, add to the pan, and continue sautéing.
-
3
Add minced pork to the pan, then stir in 0.5T anchovy sauce, 2T allulose, 0.5T oyster sauce, and 1T minced garlic. Continue sautéing.
-
4
Add tomato puree and cook, then finally season with a bit of pepper and dried basil.
