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10Ingredients
35Minutes
210Calories
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Ingredients
US|METRIC
4 SERVINGS
- 6 baby eggplants (halved lengthwise)
- 2 Tbsp. virgin olive oil (extra-)
- 2 Tbsp. honey (raw organic)
- 2 tsp. harissa
- 1 garlic clove (finely minced)
- 1 tsp. ground cumin
- 1/2 tsp. sea salt
- 1 pinch fresh ground black pepper
- 2 Tbsp. chopped fresh mint
- 2 oz. fresh goat cheese (or vegan nut cheese, optional)
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Directions
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NutritionView More
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210Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories210Calories from Fat110 |
| % DAILY VALUE |
| Total Fat12g18% |
| Saturated Fat4.5g23% |
| Trans Fat |
| Cholesterol15mg5% |
| Sodium410mg17% |
| Potassium550mg16% |
| Protein7g |
| Calories from Fat110 |
| % DAILY VALUE |
| Total Carbohydrate23g8% |
| Dietary Fiber7g28% |
| Sugars14g |
| Vitamin A8% |
| Vitamin C10% |
| Calcium15% |
| Iron4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(1)
Jane Mellin 3 years ago
It turned out fine, although I made a lot of changes. The directions leave out the goat cheese mentioned in the list of ingredients. The recipe doesn't state where in the oven the eggplant should be roasted. Separating the ingredients and the directions really doesn't work for readability.