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Photo: Matthew Benson
Active Time:25 minsTotal Time:50 minsServings:6Jump to Nutrition Facts
Active Time:25 minsTotal Time:50 minsServings:6
Active Time:25 mins
Active Time:
25 mins
Total Time:50 mins
Total Time:
50 mins
Servings:6
Servings:
6
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1large or 2 medium eggplants (1 1/2 pounds total), halved lengthwise5tablespoonsextra-virgin olive oil, dividedPinch of salt plus 1/4 teaspoon, divided¼cuppine nuts1teaspoongranulated or brown sugar1lemon, halved2tablespoonsreduced-sodium tamari or shoyu½teaspoonground pepper2large ripe heirloom tomatoes (about 1 1/2 pounds total), cut into 1/2-inch pieces2teaspoonstorn fresh mint½serrano pepper, seeded and finely diced
Cook Mode(Keep screen awake)
Ingredients
1large or 2 medium eggplants (1 1/2 pounds total), halved lengthwise
5tablespoonsextra-virgin olive oil, divided
Pinch of salt plus 1/4 teaspoon, divided
¼cuppine nuts
1teaspoongranulated or brown sugar
1lemon, halved
2tablespoonsreduced-sodium tamari or shoyu
½teaspoonground pepper
2large ripe heirloom tomatoes (about 1 1/2 pounds total), cut into 1/2-inch pieces
2teaspoonstorn fresh mint
½serrano pepper, seeded and finely diced
DirectionsPreheat oven to 350°F.Brush the cut sides of eggplant with 2 tablespoons oil. Sprinkle with a pinch of salt. Place, cut-side down, on a baking sheet. Roast until tender, 30 to 35 minutes. Let cool for 10 minutes.Meanwhile, toast pine nuts in a small nonstick skillet over medium-high heat, stirring often, until golden and fragrant, about 3 minutes. Transfer to a small bowl and set aside.Place sugar in a shallow dish and dip the cut side of each lemon half in it. Place the lemon halves, cut-side down, in the skillet and cook over medium heat until the sugar is caramelized, about 4 minutes. Transfer the lemon halves to a cutting board to cool and scrape the caramelized juice from the pan into a large bowl.When the lemon halves are cool enough to handle, squeeze the juice into the bowl. Whisk in the remaining 3 tablespoons oil and 1/4 teaspoon salt, tamari (or shoyu) and pepper.Cut the eggplant into 1/2-inch pieces and add to the dressing. Gently fold in tomatoes, mint, serrano and the reserved pine nuts.Originally appeared: EatingWell Magazine July/August 2021
Directions
Preheat oven to 350°F.Brush the cut sides of eggplant with 2 tablespoons oil. Sprinkle with a pinch of salt. Place, cut-side down, on a baking sheet. Roast until tender, 30 to 35 minutes. Let cool for 10 minutes.Meanwhile, toast pine nuts in a small nonstick skillet over medium-high heat, stirring often, until golden and fragrant, about 3 minutes. Transfer to a small bowl and set aside.Place sugar in a shallow dish and dip the cut side of each lemon half in it. Place the lemon halves, cut-side down, in the skillet and cook over medium heat until the sugar is caramelized, about 4 minutes. Transfer the lemon halves to a cutting board to cool and scrape the caramelized juice from the pan into a large bowl.When the lemon halves are cool enough to handle, squeeze the juice into the bowl. Whisk in the remaining 3 tablespoons oil and 1/4 teaspoon salt, tamari (or shoyu) and pepper.Cut the eggplant into 1/2-inch pieces and add to the dressing. Gently fold in tomatoes, mint, serrano and the reserved pine nuts.
Preheat oven to 350°F.
Brush the cut sides of eggplant with 2 tablespoons oil. Sprinkle with a pinch of salt. Place, cut-side down, on a baking sheet. Roast until tender, 30 to 35 minutes. Let cool for 10 minutes.
Meanwhile, toast pine nuts in a small nonstick skillet over medium-high heat, stirring often, until golden and fragrant, about 3 minutes. Transfer to a small bowl and set aside.
Place sugar in a shallow dish and dip the cut side of each lemon half in it. Place the lemon halves, cut-side down, in the skillet and cook over medium heat until the sugar is caramelized, about 4 minutes. Transfer the lemon halves to a cutting board to cool and scrape the caramelized juice from the pan into a large bowl.
When the lemon halves are cool enough to handle, squeeze the juice into the bowl. Whisk in the remaining 3 tablespoons oil and 1/4 teaspoon salt, tamari (or shoyu) and pepper.
Cut the eggplant into 1/2-inch pieces and add to the dressing. Gently fold in tomatoes, mint, serrano and the reserved pine nuts.
Originally appeared: EatingWell Magazine July/August 2021
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Nutrition Facts(per serving)195Calories16gFat12gCarbs3gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
