Friday May 24, 2024
3 minutes to read
Recipe by Vegetables.co.nz, a not-for-profit organization
Ingredients
- 2 eggplants, sliced
- ½ cup New Zealand extra virgin olive oil
- 1 clove garlic, peeled and crushed
- pinch salt
- ¼ cup finely diced red capsicum
- 1 small tomato, deseeded and diced
- 2-4 Tbsp pomegranate seeds
- 1-2 Tbsp chopped mint
- 6-8 sprigs mint
Instructions
- Preheat oven to 180°C.
- Line a baking dish with cooking paper.
- Mix the olive oil, garlic and salt together. Brush both sides of the eggplant slices and place in the baking dish.
- Bake in preheated oven for about 30 minutes or until golden brown. Remove from the oven and cool.
- Place 5 slices on each plate, sprinkle with capsicum, tomato, pomegranate seeds and mint.
- Drizzle with extra virgin olive oil and garnish with mint sprigs.
Nutrition Information Panel
| Per Serving [4 Serves] | |
| Energy | 160.21kcal |
| Protein | 1.33g |
| Total fat | 14.53g |
| Carbohydrates | 7.97g |
| Fibre | 3.74g |
| Sugar | 4.74g |
| Sodium | 32.75mg |
