Home - Recipes - Roasted Eggplant with Orange Juice Dressing
Vegetables

Roasted Eggplant with Orange Juice Dressing

Serves 4
Ready in 60 mins
Prep time 15 mins
Cooking time 45 mins
388 calories per serving

Ingredients

> 2 eggplants
> 3/4 tsp fresh oregano (leaves only)
> 8 tbsp olive oil
> 2 juicing oranges
> 2 tbsp capers
> 1/4 cup chives
> 1/4 cup salted pecans

Steps

1
Preheat the oven to 400°F.
2
Halve the eggplants lengthwise and cut the flesh crosswise without damaging the skin.
3
Put the eggplants in the oven dish, the cut part facing up.
4
Press the oregano leaves into the flesh. Sprinkle with a little salt and drizzle each half with 1 tbsp olive oil. Bake in the oven for approx. 45 min.
5
Squeeze the oranges. Boil the juice in a saucepan and reduce it to half.
6
Mix the juice with the rest of the oil and the capers. Add pepper and, if desired, salt to taste. Let the dressing cool down.
7
Finely cut the chives and coarsely chop the pecans.
8
Serve the eggplants on a dish and drizzle with the dressing. Sprinkle the nuts and the chives.

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