Filter
Reset
Sort ByRelevance
JDOG64_98
Eggplant and pumpkin with feta and pistachio
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Cut the slices of eggplant and pumpkin into pieces. Sprinkle the aubergine with salt and the pumpkin with mixed Italian herbs.
-
Put the dried eggplant and the pumpkin on the table. Roast the slices with peeled pistachio nuts (or pine nuts) in a little olive oil and spread the feta over it.
Blogs that might be interesting
-
15 minSide dishbutter, Red onion, garlic, Spinach, Greek yoghurt, ground cumin,spinach with yogurt -
20 minSide dishGreek yoghurt, mayonnaise, lemon juice, garlic, fresh herbs, basil, parsley, chives,yogurt-aioli -
80 minSide dishzucchini, Pecorino Romano, White bread, sprig of thyme, traditional olive oil, twig of parsley, romatomat,tomato and zucchini from the oven -
30 minSide dishgreen bean, deep-frozen garden beans, broad bean, fresh parsley, pecans, lemon juice, mustard, honey, walnut oil,lukewarm salad of green beans, broad beans and nut dressing
Nutrition
220Calories
Sodium0% DV0g
Fat29% DV19g
Protein12% DV6g
Carbs2% DV5g
Fiber0% DV0g
Loved it