Honey-and-Spice-Roasted Eggplant Recipe

Name: Honey-and-Spice-Roasted Eggplant
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 Tbs. olive oil; 2 Tbs. honey; 1 Tbs. lemon juice; 2 tsp. ground coriander; 1/2 tsp. ground cumin; 3 medium Italian eggplants (2 1/4 lb.), halved lengthwise; 1 15-oz. can kidney beans, rinsed and drained; 1 Tbs. finely chopped shallot; 1/2 cup raw shelled pistachios; 1/4 cup packed fresh mint, finely chopped

Servings: persons

3 Tbs. olive oil
2 Tbs. honey
1 Tbs. lemon juice
2 tsp. ground coriander
1/2 tsp. ground cumin
3 medium Italian eggplants (2 1/4 lb.), halved lengthwise
1 15-oz. can kidney beans, rinsed and drained
1 Tbs. finely chopped shallot
1/2 cup raw shelled pistachios
1/4 cup packed fresh mint, finely chopped

1
Preheat oven to 400F.
2
Whisk oil with honey, lemon juice, coriander, and cumin; season with salt, if desired.
3
Score each eggplant with 4 X-shaped cuts without fully piercing skin.
4
Transfer to roasting pan or rimmed baking
5
sheet, then brush cuts with 2 Tbs.
6
honey-spice mixture.
7
Season with salt and pepper, if desired.
8
Roast 45 to 50 minutes, or until tender, brushing once with 1 Tbs.
9
honey-spice mixture halfway through baking.
10
Meanwhile, combine beans, shallot, and remaining honey-spice mixture in small bowl.
11
Just before serving, add pistachios and mint, and toss to combine.
12
Place 1/3 cup bean mixture in center of each eggplant.

871

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3 Tbs. olive oil, 2 Tbs. honey, 1 Tbs. lemon juice, 2 tsp. ground coriander, and more.

Yes, Honey-and-Spice-Roasted Eggplant falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Honey-and-Spice-Roasted Eggplant

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