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

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...

Spicy cauliflower soup

20 min

Pearl barley risotto with asparagus

1 h 5 min

Asian-style fish fillets

30 min

Eggplant and tomato breakfast hash with crispy tempeh

40 min

Tandoori portobellos with creamy coconut raita

40 min

Lentil and mint salad

3 h 55 min

Vegetable pilaf

1 h

Harvest nut roast with gravy

1 h 30 min

Rice paper rolls with sweet and sour chilli sauce

40 min

Honey ginger tofu with greens

2 h 25 min

Kale, sprouts and red cabbage salad

4 h 35 min

Brussels sprouts pasta with hazelnut dressing

30 min