Roasted aubergines with hazelnuts and honey dressing
Key recipe details
Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information
Recipe characteristics
Lactose-free and 5 more Indicative dietary requirements
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Recipe characteristics
Side dish
Lunch · Dinner
30 to 60 minutes
Ingredients
＋ Añadir a un menú- 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 2 g
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Method
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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.
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Chop the hazelnuts and toast in a dry frying pan over medium heat for 2-3 minutes, stirring. Remove as soon as fragrant.
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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.
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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.
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