Roasted Eggplants with Green Salsa by @jorgelavelar

30 min
Easy

4 servings

🍆

2

Eggplant

🫒

60 ml

Olive Oil

🧂

5 g

Sea Salt

🍅

1

Green Heirloom Tomato

🌶️

1

Jalapeño Pepper

🌿

1 handful

Dill

🌿

1 handful

Cilantro

🧄

2 cloves

Garlic

🍋

0.5

Lemon

🍋

0.5

Lime

🌿

5 g

Sumac

Preparation Steps

  1. Step 1/5

    Preheat the oven on convection broil to 450F.

  2. Step 2/5

    Place the eggplants evenly on a baking pan.

    🍆eggplant
    🍽️baking pan

  3. Step 3/5

    Season with olive oil and salt.

    🫒olive oil
    🧂sea salt

  4. Step 4/5

    Roast it in the oven until the eggplants are golden.

  5. Step 5/5

    Place the roasted eggplants on a nice plate and pour the dressing on top of each eggplant.

    🍅green heirloom tomato
    🌶️jalapeño pepper
    🌿dill
    🌿cilantro
    🧄garlic
    🍋lemon
    🍋lime
    🫒olive oil
    🧂sea salt
    🌿sumac

Composition

Ingredients

Types

Vegetables, Condiments, Spices, Herbs, Fruits

Ingredients

eggplant, olive oil, sea salt, green heirloom tomato, jalapeño pepper, dill, cilantro, garlic, lemon, lime, sumac

Allergens

to inform

Dietetics

Dietary regimen

Vegan, Vegetarian, Gluten-Free

Calories

150 kcal

Macro nutrients

Protein: 2g, Carbohydrates: 15g, Fat: 10g

Nutritional Information

Minerals

Sodium: 300mg, Potassium: 500mg

Vitamins

Vitamin C: 20mg, Vitamin A: 500IU

Preparation

Time Information

Preparation

10 minutes

Cooking

20 minutes

Overall

30 minutes

Difficulty

Level

Easy (1/4)

Steps

5 steps

Equipments

Utensils

baking pan, knife, mixing bowl

Appliances

oven

Type

Type

Type Of Dish

Main Course

Occasions

Passover, Spring

Origin

Source

Platform

instagram

Original Creator

@jorgelavelar

Origin

Cuisine

Middle Eastern

Geographic

Israel, Middle East

Various

Aspect

Texture

Soft

Flavors

Savory, Tangy

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (covered), fridge : 3 days (airtight container), freezer : 1 month (airtight container)