Roasted eggplant
TM5 TM6

Roasted eggplant

4.0 (5 ratings)

Ingredients

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

Nutrition
per 1 portion
Calories
1744.6 kJ / 415.4 kcal
Protein
9.4 g
Carbohydrates
2.7 g
Fat
30 g
Fibre
4.6 g

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