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®.

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

Sumac beef with olive and parsley smashed potatoes

2 h 30 min

Pear mulled wine

30 min

Rise and shine cereal clusters

30 min

No potato salad

20 min

Brussels sprouts pasta with hazelnut dressing

30 min

Beetroot and tequila cured salmon

24 h 20 min

Prawn okonomiyaki (Diabetes)

55 min

Coulibiac salmon pie

2 h 40 min

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

35 min

Pineapple parcels

1 h

Freekeh salad with pickled avocado

25 h