Roasted eggplant

Roasted eggplant

3.9 13 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

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Also featured in

Plant to Plate 120 Recipes
Australia and New Zealand

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