Roasted Eggplant with Dill & Pistachio-Olive Crunch by @starinfinitefood
4 servings
๐
1 large
Eggplant
๐ซ
45 ml
Olive Oil
๐ง
5 ml
Salt
๐ฟ
5 ml
Oregano
๐ถ๏ธ
2.5 ml
Paprika
๐ง
2.5 ml
Garlic Powder
๐ง
2.5 ml
Onion Powder
๐ซ
60 ml
Chopped Olives
๐ฅ
60 ml
Chopped Pistachios
๐
60 ml
Chopped Golden Raisins
๐ฟ
45 ml
Fresh Chopped Dill
๐ซ
45 ml
Olive Oil
๐
15 ml
Lemon Juice
๐ถ๏ธ
5 ml
Chili Peppers
๐ง
1 pinch
Salt
Preparation Steps
Step 1/5
Preheat the oven to 450ยฐF.
Step 2/5
Add the eggplant to a sheet pan, add the olive oil, salt, oregano, paprika, garlic powder, and onion powder and toss to coat.
Step 3/5
Place the eggplant in the oven for 25-30 minutes, flipping halfway.
Step 4/5
While the eggplant roasts, make the topping. Add the chopped olives, chopped pistachios, chopped golden raisins, fresh chopped dill, olive oil, lemon juice, chili peppers, and salt to a bowl. Mix to combine.
Step 5/5
Plate the eggplant and top with the topping.
Composition
Ingredients
Types
Ingredients
Allergens
Dietetics
Dietary regimen
Calories
180 kcal
Macro nutrients
Nutritional Information
Minerals
Vitamins
Preparation
Time Information
Preparation
10 minutes
Cooking
30 minutes
Overall
40 minutes
Difficulty
Level
Easy (1/4)
Steps
5 steps
Equipments
Utensils
Appliances
Type
Type
Type Of Dish
Occasions
Origin
Source
Platform
Original Creator
@starinfinitefood
Origin
Cuisine
Mediterranean
Geographic
Greece, Mediterranean
Various
Aspect
Texture
Flavors
Other
Price
Low
Recommended Preservation
fridge
Preservation Infos