Eggplant, tomato and pine nut roast

Name: Eggplant tomato pine nut roast
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Yield: 6
Ingredients: 6 Japanese eggplants; 2/3 cup (165ml) extra virgin olive oil; 1 onion, finely chopped; 4 garlic cloves, crushed; 1 1/2 tbs sundried tomato pesto; 1 tsp smoked paprika; 400g can cherry tomatoes; 1 tsp zaatar, plus extra to serve; 2/3 cup (165ml) Vegetable Liquid Stock; 1/2 bunch mint, leaves picked, finely chopped; 2 tbs toasted pine nuts, roughly crushed; 1/4 cup (70g) Greek yoghurt; Juice of 1 lemon

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50m

https://healthimprovements.info/recipes/eggplant-tomato-pine-nut-roast/erodsj09 — Eggplant, tomato and pine nut roast

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by Phoebe Wood

Apr 25, 2018

This veggie roast gets a lovely kick from the zesty za'atar.

6 Japanese eggplants
2/3 cup (165ml) extra virgin olive oil
1 onion, finely chopped
4 garlic cloves, crushed
1 1/2 tbs sundried tomato pesto
1 tsp smoked paprika
400g can cherry tomatoes
1 tsp zaatar, plus extra to serve
2/3 cup (165ml) Massel Vegetable Liquid Stock
1/2 bunch mint, leaves picked, finely chopped
2 tbs toasted pine nuts, roughly crushed
1/4 cup (70g) Greek yoghurt
Juice of 1 lemon

Method

1.

Preheat oven to 220°C. Place eggplants in a roasting pan and prick lightly with a fork. Drizzle with 100ml oil. Bake for 30 minutes until tender.
2.

Meanwhile, heat remaining 65ml oil in a large frypan over medium heat. Add onion and cook, stirring, for 3-4 minutes or until softened. Add garlic and cook, stirring, for 2 minutes or until softened. Stir in tomato pesto, paprika, tomato, zaatar and stock. Bring to a simmer and cook for 10 minutes or until thick and reduced. Season.
3.

Remove eggplant from oven and pour over sauce. Return to oven and cook for a further 20 minutes or until eggplant is very soft. Remove from oven and cool slightly.
4.

Toss mint and pine nuts together. Combine yoghurt and lemon juice. Season. Scatter mint mixture over eggplant and drizzle over yoghurt dressing to serve.