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Low-carb eggplant piccolini

updated

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Ingredients for 2 servings:

  • 1 eggplant(s)
  • 100 ml tomato sauce
  • 50g salami
  • 125 g cheese, grated, e.g. Emmental
  • salt and pepper

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 12 minutes; Total time approx. 17 minutes

low-carb

Cut the eggplant into approximately 1 cm thick slices and arrange them on a baking sheet. Spread the tomato sauce over the eggplant slices and season with salt or pepper if desired. Then arrange the salami on top and finally sprinkle with grated cheese. Bake in a preheated oven at 180°C (convection oven) until the cheese is golden brown. The salami can, of course, be replaced with any other topping.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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