Photo: Mike Kenneally
Roasted aubergine with walnut salsa
14 ingredients
30 min
Serves 4
openrecipes
This is a stunning vegetarian main course, or it would be a great accompaniment to marinated grilled lamb.
Estimated Nutrition (whole recipe, rough)
344
Calories
10g
Protein
26g
Fat
20g
Carbs
Counts 9 of 12 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Pomegranate | 1/2 cup seeds (87g) | 72 |
| Walnut | 1 walnut half (4g) | 26 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Cider | not in our table | 0 |
| Coriander | not in our table | 0 |
| Seed | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 large aubergines
- 4 tbsp olive oil
- coarse sea salt and freshly ground black pepper
- 85g/3oz walnuts
- 60g/2¼oz pickled walnuts
- 1 tbsp walnut
- 2 tbsp cider vinegar
- 1 garlic
- ¼ tsp chilli
- 2 tsp walnut oil
- 1 tbsp chopped parsley
- 1 tbsp chopped coriander
- 75g/2¾oz goats’ cheese, crumbled
- seeds from ½ pomegranate
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcfood ·
Recipe sourced from
openrecipes