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 dishzucchini, lime, olive oil, fresh tarragon, dried tarragon, honey,zucchini salad with dragon dressing -
10 minSide dishpeanut oil, Chinese wok vegetable bean sprouts red pepper, cut endive, Japanese soy sauce, liquid honey, oven roasted peanuts,andijvieroerbak -
30 minSide dishsomething crumbly potatoes, onion, medium sized egg, liquid margarine,homemade rösti with onion -
5 minSide dishfennel bulb, Cherry tomatoes, lamb's lettuce, lemon juice, olive oil,fennel salad with tomatoes
Nutrition
220Calories
Sodium0% DV0g
Fat29% DV19g
Protein12% DV6g
Carbs2% DV5g
Fiber0% DV0g
Loved it