Easy

Roasted aubergines with hazelnuts and honey dressing

Name: Roasted aubergines with hazelnuts and honey dressing
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4 servings
Cuisine: Home-style, International
Ingredients: 1200 g Aubergine (4 small); 40 g Hazelnuts (shelled); 30 g Honey (runny); 8 g Soy sauce (regular, not sweet); 50 g Extra virgin olive oil (20 g roasting and 30 g dressing); 3 g Fresh thyme (leaves without stems); 4 g Parsley (chopped); 2 g Salt (for roasting)

Total time55 min Preparation and possible waiting 15 min · Cooking 40 min

Preparation and possible waiting: 15 min · Cooking: 40 min

Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.

Servings4

Allergens

Cereals containing gluten: Ingredient to check: Soy sauce. Usual composition; check the label or the dough/sauce recipe: Soy sauce. Soya: Ingredient to check: Soy sauce. Nuts: Ingredient to check: Hazelnuts. Indicative information from the listed ingredients, not a complete allergy assessment. Check all product labels, optional ingredients and cross-contact. Composition to check: Soy sauce.

Rating Not yet rated

Tender strips of roasted aubergine with toasted hazelnuts and a honey-soy dressing. A soft, savoury side dish with a crunchy finish.

Jump to steps

15 minpreparation and possible waiting

40 mincooking

4servings

1.093 kcalwhole recipe

273 kcalper serving

Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information

Total time: 55 min Preparation and possible waiting 15 min · Cooking 40 min

Preparation and possible waiting: 15 min · Cooking: 40 min

Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.

Recipe characteristics

Vegetarian Side dish 30 to 60 minutes Home-style

Allergens

View full classification 20 tags

Diet

Vegetarian

Dietary requirements

Lactose-freeEgg-freePeanut-freeFish-freeShellfish-freeSesame-free

Dish type

Side dish

Meal

LunchDinner

Preparation

BakingToasting

Appliances

OvenFrying pan

Cuisine

Home-styleInternational

Season

All year round

Occasion

Everyday menu

Nutrition

High in fibre

Total time

30 to 60 minutes

Allergen information is indicative. Always check each product label and possible cross-contamination.

How nutritional categories are selected

These are indicative recipe estimates based on ingredients, amounts and servings. They help you choose dishes; they do not guarantee a laboratory-tested nutrient value.

Calcium, iron and vitamin C: estimated contribution of at least 240 mg, 4.2 mg and 24 mg per serving respectively (30% of the adult reference intake).
High protein: at least 20% of energy from protein. High fibre: at least 3 g per 100 kcal.
Low carbohydrate: no more than 20 g per serving and 20% of energy from carbohydrate.
Low energy and low fat: conservative estimates of the prepared dish per 100 g (40 kcal and 3 g fat for solids; 20 kcal and 1.5 g fat for drinks and soups). Uncertain yield is left unclassified.
Omega-3: estimated at least 0.3 g ALA or 40 mg EPA+DHA per 100 g and per 100 kcal. Products with unknown composition are not counted as zero.
Anti-inflammatory is an existing editorial collection, not a promise to prevent or treat illness.

Recipe characteristics

Dish type

Side dish

Meal

Lunch · Dinner

Total time

30 to 60 minutes

What you need

Ingredients

Tick the ingredients you need to buy.

Aubergine 4 small 1200 g
Hazelnuts shelled 40 g
Honey runny 30 g
Soy sauce regular, not sweet 8 g
Extra virgin olive oil 20 g roasting and 30 g dressing 50 g
Fresh thyme leaves without stems 3 g
Parsley chopped 4 g
Salt for roasting · Approx. ⅓ level tsp of fine salt 2 g

0 selected ingredients

Let’s get cooking

Method

Preheat the oven to 200°C. Wash and halve the aubergines lengthways; score the flesh without piercing the skin.
Spread with 20 g oil, all the salt and the thyme leaves. Place cut-side down on a tray and roast for 35-40 minutes until very tender.
Chop the hazelnuts and toast in a dry frying pan over medium heat for 2-3 minutes, stirring. Remove as soon as fragrant.
Whisk the honey with the soy sauce and remaining 30 g oil until combined. No vinegar is needed: this is a honey-soy dressing, not an acidic vinaigrette.
Let the aubergines cool just enough to handle. Remove the skin, cut all the flesh into strips and divide between four plates. Add all the dressing, hazelnuts and parsley. Serve warm.

How nutritional categories are selected

These are indicative recipe estimates based on ingredients, amounts and servings. They help you choose dishes; they do not guarantee a laboratory-tested nutrient value.

Calcium, iron and vitamin C: estimated contribution of at least 240 mg, 4.2 mg and 24 mg per serving respectively (30% of the adult reference intake).
High protein: at least 20% of energy from protein. High fibre: at least 3 g per 100 kcal.
Low carbohydrate: no more than 20 g per serving and 20% of energy from carbohydrate.
Low energy and low fat: conservative estimates of the prepared dish per 100 g (40 kcal and 3 g fat for solids; 20 kcal and 1.5 g fat for drinks and soups). Uncertain yield is left unclassified.
Omega-3: estimated at least 0.3 g ALA or 40 mg EPA+DHA per 100 g and per 100 kcal. Products with unknown composition are not counted as zero.
Anti-inflammatory is an existing editorial collection, not a promise to prevent or treat illness.