Charred Eggplant with Hummus, Carrots, and Tzatziki

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Charred Eggplant with Hummus, Carrots, and Tzatziki
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Difficulty:
moderate
Difficulty
Preparation:
2 h.
Preparation
How healthy are the main ingredients?
carrotCuminOrange juicelemonmintCilantro

Ingredients

for
4
For roasted carrots
32 ounces
whole carrots (trimmed, peeled and washed)
2 tablespoons
½ cup
2 teaspoons
Cumin (ground)
Sea salt (to taste)
black peppercorn (to taste)
½ cup
1 tablespoon
1
lemon (juiced)
0.333 cup
1 tablespoon
fresh mint (chopped)
1 tablespoon
fresh Cilantro (chopped)
1 cup
Tzatziki (prepared)
For grilled eggplant
1
large Eggplant
1 tablespoon
2 tablespoons
½ cup
Hummus (prepared)
1 tablespoon
fresh parsley (chopped)
2 tablespoons

Preparation steps

1.
For roasted carrots:
2.
Preheat oven to 350° F. To a large baking dish add peeled carrots. In a small bowl stir together olive oil, honey, cumin, salt and pepper. Drizzle mixture over carrots and toss until well coated. Roast for 45-60 minutes or until just tender.
3.
While carrots are roasting, add orange juice to a small saucepan and heat over medium. Continue to heat and occasionally stir until orange juice has been reduced by half. Add 1 tablespoon of honey and stir until incorporated. Remove pan from heat and add lemon juice, pine nuts and fresh herbs, stirring to combine. Drizzle sauce over carrots just before serving.
4.
For grilled eggplant:
5.
Cut eggplant into 1/2-inch slices and lay out on a baking sheet lined with paper towels. Sprinkle salt on sliced eggplant and allow to sit for 1/2 hour. Preheat grill or broiler to medium heat. Pat eggplant slices with more paper towel to eliminate as much moisture as possible.
6.
Brush each side of eggplant slices generously with olive oil. Grill or broil 8-10 minutes each side, or until browned and softened. Arrange grilled slices on a platter and top with dollops of hummus. Add fresh parsley and pomegranate seeds just before serving
7.
Serve both dishes with a side of prepared tzatziki.