Roasted Eggplant with Tomato and Pine Nuts
Roasted Eggplant with Tomato and Pine Nuts



  • 6 Japanese eggplants or similar
  • 165ml olive oil
  • 1 chopped onion
  • 4 crushed garlic cloves
  • 1.5 tbsp sundried tomato pesto
  • 1 tsp smoked paprika
  • 400g tin of cherry tomatoes
  • 1 tsp za’atar
  • 165ml veg stock
  • ½ bunch of mint, leaves chopped
  • 2 tbsp pine nuts, lightly crushed
  • 70g Greek yoghurt
  • 1 lemon, juice only
  • Preheat the oven to 220C. Place the eggplants in a roasting tin and prick with a fork. Drizzle with 100ml of oil and bake for 30 mins. Meanwhile, heat the remaining oil in a frying pan and cook the onion for 3 mins to soften. Add the garlic, cook for 2 mins more, then stir in the pesto, paprika, za’atar and stock. Simmer for 10 mins to thicken, then season well.
  • Remove the eggplants from the oven and pour over the sauce. Return the lot to the oven to cook for 20 mins more, then remove and leave to slightly cool. Toss together the mint and pine nuts, then scatter the mixture over the eggplant. Dot with yoghurt and lemon juice, and serve.
1 hr
6 serving

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