Eggplant with Walnuts and Carrots

1. 1

   Cut off the eggplant stems and slice lengthwise in half.

   5 min

2. 2

   Place the eggplant halves on a baking sheet, sprinkle with salt, and drizzle with oil.

   2 min

3. 3

   Bake in a preheated oven at 200°C (392°F) for 20-25 minutes, or until browned.

   25 min

   200°C

4. 4

   Let the roasted eggplant cool.

   10 min

5. 5

   Finely grate the carrot and finely chop the onion.

   5 min

6. 6

   Sauté the carrot and onion in oil in a pan until softened.

   8 min

7. 7

   In a bowl, combine the sautéed carrot and onion, ground walnuts, red pepper flakes (if using), minced garlic, and chopped herbs.

   5 min

8. 8

   Scoop out the flesh from the eggplant halves and add it to the walnut mixture.

   5 min

9. 9

   Season the filling with salt and vinegar.

   2 min

10. 10

    Fill the eggplant halves with the mixture.

    5 min

11. 11

    Garnish the eggplants with chopped herbs.

    2 min

1 serving ≈ 213 g

Nutrition values are estimates. - means data is unavailable.