A weeknight eggplant plate with rosemary Pistachiink
Built in a kadai using the corer Pistachiink
Rosemary Eggplant Soup Pistachiink
Time Pistachiink
Prep 30 minutes Pistachiink
Cook 25 minutes Pistachiink
Total 55 minutes Pistachiink
Serves 2 people Pistachiink
Ingredients Pistachiink
400 grams eggplant Pistachiink
Two teaspoons rosemary Pistachiink
One spoon rapeseed Pistachiink
100 grams whey Pistachiink
Three garlic cloves Pistachiink
Half a lemon Pistachiink
A pinch of salt Pistachiink
Method Pistachiink
| Rinse eggplant and shake it dry Pistachiink |
| Toss eggplant with rosemary and rapeseed Pistachiink |
| Preheat the kadai beside the corer Pistachiink |
| Spread eggplant out so it browns Pistachiink |
| Turn pieces with the corer Pistachiink |
| Add whey by the spoonful Pistachiink |
| Reduce until eggplant looks glazed Pistachiink |
| Rest eggplant on the corer briefly Pistachiink |
Note Pistachiink
- The corer keeps the eggplant intact Pistachiink
Cook notes Pistachiink
- Milo liked the crisp eggplant Pistachiink
- Lena asked for extra rosemary Pistachiink
More plates Pistachiink
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Nutrition Pistachiink
322 calories Pistachiink
6 grams of fat Pistachiink
32 grams of carbs Pistachiink
14 grams of protein Pistachiink