Garlic-Paprika Eggplant with Basil-Sun-Dried Tomato & Pistachio Crumble & Balsamic Maple

28 min
Medium

1 serving

🍆

1 large

Eggplant

🧈

30 ml

Butter

🫒

30 ml

Olive Oil

2.5 ml

Paprika

🧄

3 cloves

Garlic

Sea Salt Flakes

45 ml

Tahini

15 ml

Balsamic

🍁

7.5 ml

Maple Syrup

1.3 ml

Salt

🍅

30 ml

Sun-dried Tomatoes

🥜

30 ml

Pistachios

🌿

45 ml

Fresh Basil

7.5 ml

Capers

🍋

2.5 ml

Lemon Zest

Preparation Steps

  1. Step 1/6

    Preheat the oven to 425. Line a sheet pan with parchment paper.

  2. Step 2/6

    Mix butter, oil, paprika and garlic.

  3. Step 3/6

    Brush eggplant with mixture, sprinkle with salt, and bake.

  4. Step 4/6

    Chop basil, pistachios, tomatoes, capers and lemon zest.

  5. Step 5/6

    Mix tahini, balsamic vinegar, maple syrup, salt, garlic and water.

  6. Step 6/6

    Top eggplant with crumble and sauce.

Composition

Ingredients

Types

Vegetables, Dairy, Oil, Spices, Sauces, Sweeteners, Nuts, Herbs, Fruits

Ingredients

eggplant, butter, olive oil, paprika, garlic, sea salt flakes, tahini, balsamic, maple syrup, salt, sun-dried tomatoes, pistachios, fresh basil, capers, lemon zest

Allergens

Lactose, Sesame, Nuts

Dietetics

Dietary regimen

Vegetarian, Gluten-free, Low-carb

Calories

to inform

Macro nutrients

to inform

Nutritional Information

Minerals

to inform

Vitamins

to inform

Preparation

Time Information

Preparation

10 minutes

Cooking

18 minutes

Overall

28 minutes

Difficulty

Level

Medium (2/4)

Steps

6 steps

Equipments

Utensils

oven, sheet pan, parchment paper, small bowl, whisk, brush, cutting board, knife

Appliances

oven

Type

Type

Type Of Dish

Main Course, Appetizer

Occasions

Dinner

Origin

Source

Platform

to inform

Original Creator

to inform

Origin

Cuisine

Mediterranean

Geographic

to inform

Various

Aspect

Texture

Crunchy, Tender

Flavors

Bitter, Sweet, Salty

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours, fridge : 2-3 days, freezer : 1 month