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Roasted eggplant

Roasted eggplant
4.0 12 rating
Prep. 20 min
Total 1 h 35 min
4 portions
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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

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Plant to Plate 120 Recipes
Australia and New Zealand

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