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...

Show all

Samosas

1 h 35 min

Pan de Sal

2 h 20 min

Peanut and soba noodle slaw

20 min

Steamed greens with lemon feta

20 min

Teochew rice porridge with sweet potato

30 min

Steamed eggs sunny side up

15 min

Pilau rice using rice mode

40 min

Amritsari dal

26 h

One whole cauliflower

45 min

Gratin dauphinois

50 min

Stuffed tomatoes

50 min

Pickled Korean daikon

20 min

Show all