Roasted eggplant

Roasted eggplant

4.0 12 ratings

Prep. 20 min

Total 1 h 35 min

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

Energy 1744.6 kJ / 415.4 kcal

Fat 30 g

Fibre 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®. No strings attached.

Sign up for free More information

Also featured in

Plant to Plate 120 recipes
Australia and New Zealand

You might also like...

Vietnamese jackfruit rice paper rolls

1 h

Whole cauliflower with pea purée

40 min

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

35 min

Layered vegetable salad with creamy herb dressing

40 min

Pineapple parcels

1 h

Porcini pepperleaf paté (Andrew Fielke)

2 h 50 min

Sunflower and sesame seed bread rolls

1 h

Freekeh salad with pickled avocado

25 h

Stuffed Portobello mushrooms with caramelised Brussels sprouts

1 h

Cauliflower flammkuchen

1 h

Pear mulled wine

30 min

No potato salad

20 min