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 dishham, cream cheese, poppy seed, Sesame seed, mini tomato tomato, olive oil, basil,tomatoes with cream ham
-
95 minSide dishdried apricots, freshly squeezed orange juice, grated coconut, extra pure chocolate,apricot-coconut sweets
-
15 minSide dishcandy cucumber, yellow bell pepper, green pepper, stalk of celery, cherry tomatoes on the branch, mayonnaise, mild yogurt, fresh chives,vegetable Christmas tree
-
15 minSide dishRed onion, sweet white onion, Bulgarian yogurt, garlic, avocado, fresh coriander, self-raising flour, chili powder, icecold white beer,onion rings with yoghurt dip
Nutrition
220Calories
Sodium0% DV0g
Fat29% DV19g
Protein12% DV6g
Carbs2% DV5g
Fiber0% DV0g
Loved it