Eggplant, tomato and pine nuts tray bake

Nutrition content per serve 

Energy: 213 calories (892kJ) | Protein: 5g | Carb: 11g | Sugar: 0.1g | Total fat: 14g | Sat fat: 2g | Fibre: 8g | Serves: 6 | Total time: 50 minutes 

* Approximate values from Xyris Foodworks software

Ingredients: 

• 3 medium eggplants, sliced in half lengthways 
• ¼ cup extra virgin olive oil  
• 1 onion, finely chopped  
• 2-4 cloves garlic  
• 1 ½ tsp pesto* 
• 1 tsp smoked paprika  
• 400g canned tomato  
• 1 tsp zaatar**, plus extra to serve  
• 2/3 cup vegetable stock  
• ½ bunch mint leaves 
• 2 tbsp pine nuts, toasted, roughly crushed  
• ¼ cup Greek yoghurt 
• 1 lemon, juiced  

Directions: 

1. Preheat oven to 220°C. Place eggplants on a baking tray and prick lightly with a fork. Drizzle with olive oil and bake for 30 minutes until tender. 
2. Meanwhile, heat remaining olive oil in a large pan over medium heat. Add onion and cook stirring for 3-4 minutes or until softened. Add garlic and cook stirring for 2 minutes or until softened. Stir in pesto, paprika, tomato, zaatar and stock. Bring to a simmer and cook for 10 minutes or until thick and reduced.  
3. Remove eggplant from oven and pour the cooked sauce over it. Return to the oven and cook for a further 20 minutes or until eggplant is very soft. Remove from oven and cool slightly. 
4. Toss mint and pine nuts together in a bowl.  
5. Combine yoghurt,  lemon juice, salt and pepper in a different bowl 
6. Scatter mint and pine nuts mixture over eggplant and drizzle  yoghurt dressing over it to serve.

Notes: 

• This dish is a good side to a lean protein-rich dish – it couples well with middle eastern inspired meats such as lamb or chicken skewers and koftas.  
  

*You can make fresh pesto from our recipe here or you can purchase store bought pesto.  

**Zataar can be purchased at local supermarket – it is a blend of middle eastern spices, nuts and seeds, providing earthy tones of flavour.  

Why it’s good for you:  

• Pine nuts are rich in ‘good’ unsaturated fats, helping lower our LDL or ‘bad' cholesterol levels, which may assist in reducing the risk of heart disease.  
• Eggplants are rich in antioxidants which can assist in lowering both LDL or ‘bad’ cholesterol levels and triglycerides. 

• Extra virgin olive oil contains antioxidant and anti-inflammatory properties. 

All information contained in this recipe has been prepared by CBHS health professionals and is intended for general information purposes only. The information provided should not be relied upon as medical advice and does not supersede or replace a consultation with a suitably qualified healthcare professional. 

References:  

1. Takala R, Ramji DP, Choy E. The Beneficial Effects of Pine Nuts and Its Major Fatty Acid, Pinolenic Acid, on Inflammation and Metabolic Perturbations in Inflammatory Disorders. Int J Mol Sci. 2023 Jan 6;24(2):1171. doi: 10.3390/ijms24021171. PMID: 36674687; PMCID: PMC9861571. 
2. Das S, Raychaudhuri U, Falchi M, Bertelli A, Braga PC, Das DK. Cardioprotective properties of raw and cooked eggplant (Solanum melongena L). Food Funct. 2011 Jul;2(7):395-9. doi: 10.1039/c1fo10048c. Epub 2011 Jun 10. PMID: 21894326.