Roasted eggplant

Roasted eggplant

4.0 12 ratings

Prep. 20min

Total 1 h 35min

4 portions

Ingredients

eggplants cut into halves lengthways
2
salt for sprinkling
harissa paste (see Tips)
70 g
garlic cloves
2
ground turmeric
1 tsp
dried oregano
1 tsp
apple cider vinegar
2 tbsp
extra virgin olive oil
65 g
shelled unsalted pistachio nuts
70 g
bread (approx. 70 g), torn into pieces
2 slices
sumac
1 ½ tsp
pomegranate arils, for garnishing (see Tips)

Difficulty

easy

Nutrition per 1 portion

Protein 9.4 g

Calories 1744.6 kJ / 415.4 kcal

Fat 30 g

Fiber 4.6 g

Carbohydrates 2.7 g

Like what you see?

This recipe and more than 100 000 others are waiting for you!

Register for our 30-day free trial and discover the world of Cookidoo®.

Sign up for free More information

Also featured in

Plant to Plate 120 Recipes
Australia and New Zealand

You might also like...

Cacao and buckwheat crêpes, orange and rhubarb (Diabetes)

40min

Pear mulled wine

30min

Miso chicken noodle soup (Diabetes)

30min

John Dory with cauliflower couscous and corn purée (Mark Southon)

35min

Freekeh salad with pickled avocado

25 h

Parfait with passionfruit cream

3 h 10min

Vietnamese jackfruit rice paper rolls

1 h

Pineapple parcels

1 h

Whole cauliflower with pea purée

40min

Spinach salad with crunchy quinoa and green goddess dressing

2 h 50min

Cauliflower flammkuchen

1 h

Stuffed Portobello mushrooms with caramelised Brussels sprouts

1 h