Cumin roasted eggplant with pine nut salsa Olive oil 3 Lebanese eggplants, halved lengthways 1 red capsicum, quartered ¼ cup pine nuts 1 tsp cumin seeds 1 tbs oregano leaves 1 Heat a char-grill pan over medium-high heat. Drizzle eggplant with oil and char- grill 3 minutes each side or until golden and tender, remove to a plate. Char grill capsicum, 3 minutes each side until light golden and tender. Remove to a board and dice the capsicum. 2 Meanwhile, heat a little oil in a small frying pan, add pine nuts and cumin seeds and cook until fragrant. Transfer to a small food processor, add oregano and season with salt and pepper. Process until almost smooth. 3 Serve eggplant topped with capsicum and a dollop of pine nut mixture.
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