RECIPE

Focaccia with Eggplant and Raw Hazelnut Butter

Focaccia with Eggplant and Raw Hazelnut Butter

A combination of flavors and nutrients for an irresistible recipe

Are you looking for an idea for a tasty and delicious dish that is also healthy and nutritious? The focaccia with eggplant and Pure Raw Whole Organic Hazelnut Butter from Tuscia’s latest harvest is the perfect answer! This recipe, in addition to captivating the palate with its irresistible taste, is a true boon for our body’s well-being.

 

A triumph of nutrients in every slice

The focaccia with eggplant and Raw Hazelnut Butter is an ode to genuine flavors and nutrients. Here’s why:

Rich in vegetables: The eggplant, the undisputed star of this recipe, is a vegetable rich in fiber, vitamins, and minerals, precious allies for our well-being.

Plant proteins: The Raw Hazelnut Butter, made with carefully selected organic hazelnuts from Tuscia, is a source of high-quality plant proteins that help you feel full and support muscle mass.

Healthy fats: Hazelnut butter is rich in monounsaturated fats, beneficial for heart health and cholesterol control.

No added sugars: The recipe does not include added sugars, making the focaccia a healthier and more genuine alternative to usual savory dishes.

 

A pleasure for the palate and the eyes

In addition to being a nutrient-packed delight, the focaccia with eggplant and Raw Hazelnut Butter is also a real treat for the palate. The combination of sautéed eggplant, creamy Raw Hazelnut Butter, and the fragrance of focaccia captivates the taste buds of both adults and children, making it a perfect dish for any occasion.

Ingredients:

  • For the focaccia (store-bought):**

  – 1 medium focaccia

  • For the filling:

  – 2 medium eggplants

  – 200 g fresh cheese

  – 100 g Pure Raw Whole Organic Hazelnut Butter from Tuscia AmicEarth

  – 50 g hazelnut granules

  – Salt and pepper to taste

  – Extra virgin olive oil to taste

Preparation:

1. Buy a medium focaccia from your trusted bakery.

2. Wash the eggplants, cut them into cubes, and cook them in a pan with a drizzle of extra virgin olive oil for about 15 minutes, or until they are soft.

3. Salt and pepper the eggplants to taste.

4. Cut the focaccia and spread the fresh cheese on it.

5. Add the eggplants.

6. Generously spread the Pure Raw Whole Organic Hazelnut Butter from Tuscia AmicEarth over the entire mixture.

7. Garnish with hazelnut granules.

Nutritional values per serving (approximately 1/4 of focaccia):

  • Calories: Approximately 500 kcal
  • Carbohydrates: Approximately 50 g
  •  – Sugars: Approximately 10 g
  •  – Fiber: Approximately 15 g
  • Fats: Approximately 30 g
  •  – Saturated fats: Approximately 5 g
  •  – Monounsaturated fats: Approximately 20 g
  •  – Polyunsaturated fats: Approximately 5 g
  • Proteins: Approximately 15 g
  • Vitamin A: Approximately 150 IU
  • Vitamins B: Approximately 1 mg
  • Vitamin C: Approximately 1.5 mg

Vitamin E: Approximately 3.75 mg

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