Eggplant steaks with cauliflower pilaf

Total 40 min
Serves 4



1/3 head
cauliflower, cut into florets
1/2 cup
crumbled feta
1/2 cup
chopped parsley
1 tbsp
4 tbsp
lemon juice, divided
3 tbsp
olive oil, divided
large Italian eggplant, cut into 4 thick slices
1 tbsp
smoked paprika
1 tbsp
1/2 tsp
1/2 cup


  • 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.


Calories 293, Protein 10 g, Carbohydrates 24 g, Fat 20 g, Fibre 5 g, Sodium 400 mg.

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.

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