Garlic-Paprika Eggplant with Basil-Sun-Dried Tomato & Pistachio Crumble
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
🥜
30 ml
Pistachios
🌿
45 ml
Basil
7.5 ml
Capers
🍋
2.5 ml
Lemon Zest
🍅
30 ml
Sun-dried Tomatoes
Preparation Steps
Step 1/6
Preheat the oven to 425. Line a sheet pan with parchment paper.
Step 2/6
Mix butter, oil, paprika and garlic in a bowl.
Step 3/6
Brush both sides of eggplant with the mixture, sprinkle with sea salt, and bake for 32-36 minutes, flipping halfway.
Step 4/6
Chop basil, pistachios, sun dried tomatoes, capers and lemon zest together to make a crumble.
Step 5/6
Whisk together tahini, balsamic vinegar, maple syrup, salt, garlic and water to make a sauce.
Step 6/6
Plate the eggplant, top with the crumble and the sauce.
Composition
Ingredients
Types
Ingredients
Allergens
Dietetics
Dietary regimen
Calories
to inform
Macro nutrients
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Nutritional Information
Minerals
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Vitamins
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Preparation
Time Information
Preparation
15 minutes
Cooking
36 minutes
Overall
51 minutes
Difficulty
Level
Medium (2/4)
Steps
6 steps
Equipments
Utensils
Appliances
Type
Type
Type Of Dish
Occasions
Origin
Source
Platform
to inform
Original Creator
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Origin
Cuisine
Mediterranean
Geographic
to inform
Various
Aspect
Texture
Flavors
Other
Price
Medium
Recommended Preservation
fridge
Preservation Infos