Eggplant Steaks With Cauliflower Pilaf
9
- Total Time40 min
- Makes4 servings
(Photo: Sian Richards)
In this dish, meaty eggplant steaks get paired with fluffy cauliflower rice, pomegranate and crunchy pepitas.
Ingredients
1/3 head cauliflower, cut into florets
3/4 cup pomegranate seeds
1/2 cup crumbled feta
1/2 cup chopped parsley
1 tbsp lemon zest
4 tbsp lemon juice, divided
3 tbsp olive oil, divided
1 large Italian eggplant, cut into 4 thick slices
1 tbsp smoked paprika
1 tbsp honey
1/2 tsp salt
1/2 cup pepitas
Instructions
PREHEAT oven to 400F. Pulse cauliflower florets in a food processor until very finely chopped. It should measure 2 cups. Transfer to a large bowl. Stir in pomegranate seeds, feta and parsley, lemon zest, 2 tbsp lemon juice and 1 tbsp olive oil. Stir until well coated. Set aside.
SLICE eggplant lengthwise into 4 thick slices. Stir 2 tbsp each olive oil and lemon juice with paprika, honey and salt in a small bowl. Brush on both sides of eggplant slices. Arrange on a baking sheet.
BAKE in centre of oven until golden and soft, about 25 min. Transfer each slice to a plate. Spoon pilaf overtop. Sprinkle with pepitas.
Pro secret
To get the delicious seeds out of a pomegranate, slice it in half. Hold 1 half, cut side down, over a large bowl. Vigorously whack the skin side with a large wooden spoon until all the seeds pop out.
Nutrition (per serving)
Calories 293, Protein 10g, Carbohydrates 24g, Fat 20g, Fibre 5g, Sodium 400mg.
Get more of our best cauliflower recipes.
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