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

28 min
Medium

1 serving

🍆

1 large

Eggplant

🫒

30 ml

Olive Oil

🌶️

2.5 ml

Paprika

🧄

2.5 cloves

Garlic Clove

🧂

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

💧

30 ml

Water

Preparation Steps

  1. Step 1/6

    Preheat oven to 425°F, line sheet pan.

  2. Step 2/6

    Mix butter, oil, paprika, garlic, salt.

  3. Step 3/6

    Brush eggplant with mixture, bake 32-36 min.

  4. Step 4/6

    Chop basil, pistachios, tomatoes, capers, zest.

  5. Step 5/6

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

  6. Step 6/6

    Top eggplant with crumble and sauce.

Composition

Ingredients

Types

Fruit, Condiments, Spices, Vegetables, Sweeteners, Nuts, Herbs, Fruits, Water

Ingredients

Eggplant, Olive oil, Paprika, Garlic clove, Sea salt flakes, Tahini, Balsamic vinegar, Maple syrup, Sun-dried tomatoes, Pistachios, Fresh basil, Capers, Lemon zest, Water

Allergens

Allium, Sesame, Nuts, Citrus

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

18 minutes

Overall

28 minutes

Difficulty

Level

Medium (2/4)

Steps

6 steps

Equipments

Utensils

Sheet pan, Parchment paper, Brush, Bowl, Whisk, Cutting board

Appliances

Oven

Type

Type

Type Of Dish

Side Dish, Appetizer

Occasions

Lunch, Dinner

Origin

Source

Platform

instagram

Original Creator

@jorgelavelar

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 : 1 day, fridge : 3-5 days, freezer : Not recommended