Eggplant steaks with cauliflower pilaf

6

TOTAL TIME

40 min

Serves

4

Eggplant steaks with cauliflower pilaf

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
  • 10 g,
  • Carbohydrates
  • 24 g,
  • Fat
  • 20 g,
  • Fibre
  • 5 g,
  • Sodium
  • 400 mg.