Source: era-online.org

Presentation

Appetizer prepared with bread, eggplant, peppers, garlic, extra virgin olive oil, paprika, parsley, cherry tomatoes, rocket and pepper.

Ingredients
Serves 6

• 350 g eggplant (1 medium eggplant) (about 12 oz)
• 100 g mixed bell peppers (about 3.5 oz / ¾ cup chopped)
• 20 g garlic (about 5 cloves)
• 50 g extra-virgin olive oil (about 3½ tablespoons / 1.7 fl oz)
• 1 g paprika (about 1 teaspoon)
• 10 g chopped parsley (about 2 tablespoons)
• 90 g sweet cherry tomatoes (about 12 tomatoes / 3.2 oz)
• Arugula (rocket), to taste
• Black pepper, to taste
• 264 g bread or low-protein bread (about 6 slices / 9.3 oz)

Method

Cut the eggplant into cubes

Bring them to a boil in a pot.

Remove the cooking water.

Cut the peppers into cubes.

Heat a tablespoon of olive oil

Cook the crushed garlic in it

Add the pepper mix and cooked eggplant.

Let it cook for 10-15 minutes until all the liquid is absorbed.

Season with paprika and parsley.

Add the olive oil.

In a toaster oven, reheat protein-free bread.

Place the toast on a plate

Arrange the vegetables completing with rocket and tomatoes cut into quarters.

Allergens

Garlic: very rare cases of garlic reactivity reported

Aubergine: possible individual intolerance or cross-reactivity in case of grass allergy

Extra virgin olive oil: unusual allergy; intolerance not described

Bread: cereals containing gluten included in EU Regulation 1169/2011

Paprika: possible cross-reactivity in case of intolerance to spices

Pepper: possible cross-reactivity in case of intolerance to spices

Peppers: possible individual intolerance or cross-reactivity in case of allergy to grasses

Tomatoes: possible cross-reaction in case of sensitivity to grasses

Parsley: possible cross-reaction in case of allergy to spices, mugwort, composites

Arugula: possible individual intolerance

Notes

To be prepared and handled under strict hygienic conditions.

The ingredients of the dish bring the following benefits:

Garlic: has immune-stimulating properties, promotes liver function and the elimination of waste metabolites. It also has hypocholesterolemic, lipid-lowering, antiplatelet, hypotensive and hypoglycemic properties that promote cardiac function.

Aubergine: provides flavonoids (Vit. P), antioxidants that enhance the action of Vit. C in favor of the immune system and mineral salts, vitamins and antioxidants that act to protect the cardiovascular system; also suitable for nephropathic patients. Useful for the functioning of the liver for the supply of vitamins, mineral salts and antioxidants

Extra virgin olive oil: source of Vitamin E that protects the immune system from harmful fatty acids

Protein-free bread: containing protein in quantities not exceeding 1%, suitable for nephropathic patients

Paprika: rich in vitamin C, the antioxidant par excellence that fights free radicals and supports the immune system

Pepper: contains piperine, a powerful antioxidant; improves insulin sensitivity by reducing cholesterol levels and activating metabolism. Recommended for people with cardiovascular problems.

Bell pepper: rich in vitamin C and carotenoids, antioxidant par excellence that fight free radicals and support the immune system, and mineral salts; also suitable for nephropathics, vitamins and antioxidants that act to protect the cardiovascular system. Useful for the functioning of the liver for the supply of vitamins, mineral salts and antioxidants

Tomato: rich in vitamin C, the antioxidant par excellence that fights free radicals and supports the immune system, and provides mineral salts, vitamins and antioxidants that act to protect the cardiovascular system; also suitable for nephropathic patients. Useful for the functioning of the liver for the supply of vitamins, mineral salts and antioxidants

Parsley: rich in carotenoids that support the immune system and mineral salts, vitamins and antioxidants that act to protect the cardiovascular system; also suitable for nephropathic patients and useful for the functioning of the liver for the supply of vitamins, mineral salts and antioxidants

Arugula: salad source of carotenoids, chlorophyll and Vitamin E that protect the immune system from harmful fatty acids and mineral salts, vitamins and antioxidants that act to protect the cardiovascular system; also suitable for nephropathic patients

Safety / Intended use

Product also intended for subjects with:

• Anorexia – weight loss
• Nausea and vomiting
• Constipation

Not to be used for individuals with:

• Diarrhea
• Mucositis (inflammation and injury of the oral cavity)
• Xerostomia (dry mouth)
• Dysphagia (problems chewing and swallowing)