Roasted eggplant

Roasted eggplant

4.0 12 rating

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

Calories 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...

Fennel, freekeh and orange salad

2 h 25 min

Pearl barley risotto with asparagus

1 h 5 min

Summer dahl

35 min

White zucchini and cannellini bean soup

25 min

Millet-stuffed cabbage rolls with mushroom sauce

1 h 40 min

Yoghurt soup with chickpeas and garlic chilli oil

50 min

Mushroom ragu with polenta toast

1 h 40 min

Spiced fennel and silverbeet with fried eggs

35 min

Broccoli soup with sage oil

30 min

Cauliflower and fennel nuggets with ajvar

1 h 35 min

Root vegetables with hazelnut pangrattato

40 min

Quinoa with mixed greens and yoghurt dressing

35 min