Spanish · Lunch
Roasted Eggplant with Honey
Roasted eggplant halves finished with a drizzle of honey, sherry vinegar and smoked paprika oil, scattered with toasted pine nuts and fresh mint. A classic Spanish tapas plate built on caramelised eggplant flesh, balancing sweetness against acidity and a smoky base note, served warm.
$3
10 minsPrep
25 minsCook
35 minsTotal
EasyLevel
Nutrition per serving
246Calories
3.3gProtein
15.2gFat
31.4gCarbs
22.4gSugar
8.1gFiber
627mgSodium
0mgChol
2.2gSat Fat
540mgPotassium
45mgCalcium
1.4mgIron
0mcgVitamin B12
6.5mgVitamin C
vegetarian
gluten-free
low-calorie
high-fiber
mediterranean
hidden-gems
vegetarian
gluten-free
low-calorie
Instructions
1
Prep
Halve the eggplant lengthwise, score the cut flesh in a crosshatch pattern, and brush both halves with olive oil.
2
Roast
Place eggplant halves cut-side up on a baking tray at 400°F (200°C) for 25 minutes until flesh is soft and collapses easily when pressed.
3
Toast
In a dry skillet over medium heat, toast the pine nuts for 2 minutes, shaking often, until golden and fragrant.
4
Glaze
Whisk honey, sherry vinegar, smoked paprika and salt together, then spoon over the hot eggplant so it soaks into the scored flesh.
5
Plate
Transfer the glazed eggplant to a plate, scatter toasted pine nuts and chopped mint over top, and serve warm.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 16 oz220g, about 1 medium eggplant
- 2 tbsp2 tbsp olive oil
- 2 tbsp2 tbsp honey
- 4 tsp4 tsp sherry vinegar
- 1/2 tsp1/2 tsp smoked paprika
- 2 tbsp2 tbsp pine nuts
- 2 tsp2 tsp fresh mint
