Roasted eggplant with herb and pine nut salsa
Plenty of vegetable fiber, potassium, and plant polyphenols in a light appetizer or side dish. Warm eggplant turns soft and velvety, while herbs, lemon, and pine nuts add freshness and fat.
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Inventory: Oven
Kitchen: Mediterranean
625
Digestion time: 3 hour
Heat the oven to 200 °C. Cut the eggplant (500 g) lengthwise into strips about 1.5 cm thick, pat dry, season with salt and pepper, and brush with part of the olive oil (45 g).
Arrange the eggplant on a baking sheet in one layer and roast for about 15 minutes, until soft with lightly browned edges. Transfer to a serving plate.
For the salsa, mix parsley (20 g), basil (15 g), red onion (25 g), garlic (5 g), pine nuts (25 g), a little chile, lemon zest, and the remaining oil. Spoon over the warm eggplant and serve.
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