Of which 7.3 g sugars and 2 g saturated fat.
Values are for the first option listed in the ingredients; substitutions and variations change them. Carbs exclude fiber; energy uses the EU conversion factors (fiber at 2 kcal/g). Source for sugars and saturated fat: Portuguese Food Composition Database (Base de Dados da Composição de Alimentos), Instituto Nacional de Saúde Doutor Ricardo Jorge, I. P. — INSA, v 7.1 - 2026.
Quantities and times are a starting point: adjust them to your taste. Two things don't change: poultry and ground meat must be cooked all the way through, and allergens — always check the labels.
Highlights Fiber (eggplant) · Vitamin C (tomato) · Calcium (sesame)
Allergens sesame
Roasted eggplant with tahini and cherry tomatoes
A vegan Mediterranean dish, creamy on top and smoky inside.
Ingredients
- 1 large eggplant, sliced into rounds (350 g / 12½ oz)
- 150 g (5½ oz) cherry tomatoes
- 2 tbsp tahini (30 g / 1 oz)
- 1 tbsp lemon juice (15 g / ½ oz)
- 1½ tbsp extra-virgin olive oil (15 g / ½ oz)
- 2 cloves garlic (10 g)
- salt, black pepper and parsley, to taste
- 1 tbsp water (15 g / ½ oz)
Method
- Cut the eggplant into 1 cm (½ in) rounds, sprinkle with salt and let it sit for 10 minutes to draw out any bitterness.
- Pat the rounds very dry and season with olive oil, salt and pepper.
The full method (6 steps), Rico's tip, the variations and storage are in the ebook “Air Fryer”. The English edition is coming soon.
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