Eggplant steaks with cauliflower pilaf
8
- Total Time40 min
- Makes4 servings
Photo, Sian Richards.
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.
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