Canapés de Berinjela

Canapés de Berinjela are delightful Brazilian appetizers made from roasted eggplant, topped with a zesty tomato and herb mixture. These vegan bites are not only flavorful but also packed with nutrients, perfect for any gathering.

Ingredients

• Eggplant - 1 medium (about 250g)
• Olive oil - 2 tablespoons
• Garlic - 2 cloves, minced
• Cherry tomatoes - 150g, diced
• Fresh basil - 10g, chopped
• Fresh parsley - 10g, chopped
• Balsamic vinegar - 1 tablespoon
• Salt - to taste
• Black pepper - to taste
• Whole grain bread - 4 slices

Steps

1. Preheat the oven to 200°C (400°F).
2. Slice the eggplant into 1 cm thick rounds and sprinkle with salt. Let them sit for 10 minutes to draw out moisture.
3. Rinse the eggplant slices and pat them dry with a paper towel.
4. Place the eggplant slices on a baking sheet, drizzle with olive oil, and roast in the oven for 20 minutes, flipping halfway through.
5. In a bowl, combine diced cherry tomatoes, minced garlic, chopped basil, chopped parsley, balsamic vinegar, salt, and black pepper to create the topping.
6. Toast the whole grain bread slices until golden brown.
7. Once the eggplant is roasted, assemble the canapés by placing a roasted eggplant slice on each toasted bread slice, then top with the tomato herb mixture.
8. Serve immediately and enjoy your Canapés de Berinjela!

Nutrition

• Calories: 220
• Protein: 5 g
• Carbs: 30 g
• Fiber: 7 g
• Sugar: 4 g
• Sodium: 200 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.2 L

Health Benefits

• Rich in antioxidants from eggplant and tomatoes, which help combat oxidative stress.
• High in dietary fiber, promoting digestive health.

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