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Eggplant steaks with cauliflower pilaf

8

  • Total Time40 mins
  • Makes4 servings
Eggplant steaks with cauliflower pilaf

Photo, Sian Richards.

Chatelaine Triple Tested

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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