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

46 min
Medium

1 serving

🍆

1 large

Eggplant

🌶️

2.5 ml

Paprika

🧄

3 cloves

Garlic

🫒

30 ml

Olive Oil

🧂

Sea Salt Flakes

🍯

45 ml

Tahini

🍇

15 ml

Balsamic Vinegar

🍁

7.5 ml

Maple Syrup

🍅

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 1/5

    Preheat oven to 425°F and line a sheet pan.

  2. Step 2/5

    Mix butter, oil, paprika, garlic, salt.

  3. Step 3/5

    Brush eggplant with mixture, bake 32-36 min.

  4. Step 4/5

    Chop basil, pistachios, tomatoes, capers, zest.

  5. Step 5/5

    Whisk tahini, vinegar, syrup, salt, garlic, water.

Composition

Ingredients

Types

Vegetables, Spices, Condiments, Nuts, Herbs, Fruits

Ingredients

Eggplant, Paprika, Garlic, Olive Oil, Sea Salt Flakes, Tahini, Balsamic Vinegar, Maple Syrup, Sun-Dried Tomatoes, Pistachios, Fresh Basil, Capers, Lemon Zest

Allergens

Sesame, Nuts

Dietetics

Dietary regimen

Vegan, Vegetarian, Gluten-Free

Calories

to inform

Macro nutrients

to inform

Nutritional Information

Minerals

to inform

Vitamins

to inform

Preparation

Time Information

Preparation

10 minutes

Cooking

36 minutes

Overall

46 minutes

Difficulty

Level

Medium (2/4)

Steps

5 steps

Equipments

Utensils

Sheet Pan, Parchment Paper, Bowl, Whisk, Brush, Cutting Board, Knife

Appliances

Oven

Type

Type

Type Of Dish

Main Course

Occasions

Dinner

Origin

Source

Platform

instagram

Original Creator

@starinfinitefood

Origin

Cuisine

Mediterranean

Geographic

to inform

Various

Aspect

Texture

Crunchy, Tender

Flavors

Bitter, Savory, Sweet

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : , fridge : Up to 3 days (In an airtight container), freezer :