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Wednesday, 15 February 2017 12:56

Middle Eastern Twice-Baked Baby Eggplants

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Middle Eastern Twice-Baked Baby Eggplants Middle Eastern Twice-Baked Baby Eggplants Strength and Sunshine
Flavorful Middle Eastern Twice-Baked Baby Eggplants make a delicious gluten-free, vegan, paleo, and allergy-free appetizer or side dish. An easy plant-based recipe that will wow the tastebuds with new exciting flavors!

  • Ingredients: 3 Baby Eggplants
    1 Tsp Minced Garlic

    For the Filling:
    Scooped Out Flesh of Roasted Eggplants
    ¼ Cup Pomegranate Arils
    8 Pitted Green Olives (chopped)
    ½ Lemon (zest and juice)
    1 TB Fresh Chopped Cilantro
    ½ Tsp Onion Powder
    ½ Tsp Cumin
    ¼ Tsp Cinnamon
  • Link to full recipe: Find the whole recipe & the story behind it here!
  • Serves: 6
  • Cuisine: Middle Eastern
  • Cooking method: Bake
  • Special ingredients: no dried fruits, no seeds, no beans / legumes / pulses, no meat / poultry, no alcohol, no grains
  • Just right for...: Elegant evenings, Crowds/parties
  • Top 8 allergens?: gluten-free, dairy-free, egg-free, soy-free, fish-free, shellfish-free, nut-free, peanut-free
  • Active/prep time: 0-15 minutes
  • Total time (inc active/prep): 15-30 minutes
  • Specialty Diets: Diabetic-friendly, Paleo, Vegan, Vegetarian
Read 934 times
Published in Salads & Sides
Tagged under
strengthandsunshine

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