Roasted eggplant

Roasted eggplant

4.0 12 évaluations

Préparation 20min

Total 1h 35min

4 portions

Ingrédients

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)

Niveau

facile

Infos nut. par 1 portion

Protides 9.4 g

Calories 1744.6 kJ / 415.4 kcal

Lipides 30 g

Fibre 4.6 g

Glucides 2.7 g

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Également présenté dans

Plant to Plate 120 Recettes
Australie et Nouvelle-Zélande

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