Roasted aubergines with a nut crust

Roasted aubergines with a nut crust

Total: 1 hr | Active: 25 min.
vegetarian, gluten-free
Nutritional value / person: 884 kcal
, Fat: 69 g
, Carbohydrate: 29 g
, Protein: 29 g

Ingredients

2 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Aubergines

4 tbsp olive oil
2 garlic cloves, squeezed
½ tsp turmeric
2 aubergines (approx. 300 g each)
¾ tsp salt
a little pepper

Nuts

150 g Fine Food Nut Mix Tasmanian Pepper , coarsely chopped
½ bunch coriander, roughly chopped
½ tbsp ground cane sugar
½ tsp chilli powder (e.g. Fine Food Chile Chipotle)

To serve

1 tsp lime juice
100 g feta, crumbled
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How it's done

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Aubergines

Whisk the oil, garlic and turmeric in a small bowl. Halve the aubergines lengthwise, use a knife to score a criss-cross pattern approx. 2 cm deep, place on a baking tray lined with baking paper. Brush the aubergines with the garlic oil, season.

To roast

Approx. 35 mins. in the centre of an oven preheated to 200 °C. Remove.

Nuts

Place the nut mix, coriander, cane sugar and chilli in a small bowl, mix.

To serve

Plate up the aubergines, drizzle with the lime juice, top with the feta and nuts.

How-tos

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