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
-
20 minSide dishharicots verts, lemon, salmon fillet, freshly ground four-season pepper, fresh chives, soft cream butter,salmon fillet with haricots verts and chives-lemon butter -
15 minSide dishfresh green beans, onions, Limburg mustard, mayonnaise, small sweet and sour pickles,green beans with amsterdam onions -
45 minSide dishmedium-sized onion, baking flour, gorgonzola dolce, White chocolate, ground nutmeg, rainbow root mix, extra virgin olive oil, ras el hanout, lemon,white chocolate cauliflower puree -
10 minSide dishgrilled peppers, hummus, basil,hummus and grilled peppers
Nutrition
220Calories
Sodium0% DV0g
Fat29% DV19g
Protein12% DV6g
Carbs2% DV5g
Fiber0% DV0g
Loved it