This recipe combines the rich flavor and creamy texture of aubergine with the crunchiness of mixed nuts, creating a satisfying and protein-packed main dish. The side of tomatoes and red onions adds a refreshing element and complements the flavors of the main dish. It’s a wholesome and tasty vegetarian option for a balanced meal.
Time: About 1/2 hour
Ingredients:
- 1 large aubergine (eggplant)
- 1 cup mixed nuts (such as almonds, walnuts, and cashews), chopped
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- Salt and pepper to taste
- 2 large tomatoes, sliced
- 1 small red onion, thinly sliced
- Fresh parsley or basil leaves for garnish
Instructions:
- Preheat the oven to 200°C (400°F).
- Cut the aubergine into thick slices, about 1 inch thick.
- Place the aubergine slices on a baking sheet and brush both sides with olive oil. Sprinkle with salt and pepper.
- In a small bowl, mix together the chopped nuts, minced garlic, cumin, paprika, salt, and pepper.
- Spread the nut mixture evenly over one side of each aubergine slice.
- Bake the aubergine slices in the preheated oven for about 20-25 minutes, or until the nuts are lightly golden and the aubergine is tender.
- While the aubergine is baking, prepare the side of tomatoes and red onions. Arrange the sliced tomatoes and red onions on a plate.
- Once the aubergine slices are done, remove them from the oven and let them cool slightly.
- Serve the aubergine slices on a plate with some yogurt, alongside the tomatoes and red onions.
- Garnish with fresh parsley or basil leaves for added freshness and flavor.
- Enjoy this delicious and nutritious vegetarian dish!
