What about some cantaloupe and spicy roasted eggplants for lunch today? The eggplants must be very thin, perfectly roasted, and spicy as you wish. Then you wrap some juicy Cantaloupe edges with them and sprinkle the dish with delicious crushed pistachio. It is plant-based and so tasty.
Originally
Did you know that one of the most famous Italian food pairings is prosciutto and Cantaloupe (melon)? Because I love Cantaloupe (a special delight during summer), I wanted to replace the parma ham (prosciutto) and create a vegan version.
And here it is. And guess what?! It’s a real success, probably because it’s so tasty and the combination is brilliant.
Cook this recipe when it is Cantaloupe season
For sure, the melon (cantaloupe) must be in season to be as sweet as it can be.
It’s perfect as a fresh and healthy starter or as a side dish for a lunch by the pool or a perfect dinner. This is a delicious dish I always cook now during the summer (and this vegan appetizer works perfectly if you want to please some vegan souls at your table).
Inspiration
Fancy some green melon (or honeydew) for lunch? Feel free to try this delicious honeydew beetroot salad recipe.
Top Tip
Did you know that Cantaloupe (orange melon) is packed with potassium, B vitamins (B1, B3, B6, and folate) as well as vitamin K, magnesium, and fiber ? Best of all, it is very low in fats and calories.
Their season runs from April through August, when they are at their best.
So it might be your best friend for the next few months.
Healthy Cantaloupe with spicy roasted eggplants and…
Savoury, refreshing, sweet & salty!
If you make it
If you make my vegan Cantaloupe with roasted eggplants, tag me on Instagram as @live.and.taste and use #liveandtaste hashtag.
Feel free to ask me any question or leave me a comment (reply) below the recipe, I will be thrilled to reply to you.
Healthy greetings from Laetitia
CANTALOUPE WITH SPICY ROASTED EGGPLANT
INGREDIENTS
- 1 juicy cantaloupe or 8 wedges
- 1 medium eggplant (try to find a long one)
- 2 tbsp olive oil
- ⅓ tsp cayenne pepper
- Himalayan salt and pepper to taste
- ½ cup crushed pistachio
INSTRUCTIONS
- Preheat the oven to 175°C (fan).
- Wash the eggplant and slice it lengthwise into very thin strips, using a mandoline or a sharp vegetable peeler. You will need at least 8 to 10 strips.
- Line a baking tray with parchment paper and place the eggplant onto the baking sheet.
- In a small bowl, mix the olive oil with cayenne pepper, salt and pepper.
- Brush both sides of each eggplant with the olive oil mixture.
- Roast eggplant strips in the oven for about 5 minutes. Then flip them around and roast for 5 more minutes or until tender (slightly brown). Watch out as the thinner they are the quicker they cook.
- Meanwhile, clean and cut your cantaloupe into 8 wedges.
- Remove the eggplant strips from the oven.
- Wrap each wedge of cantaloupe with one or 2 strips of eggplant around the middle (using one strip per edge or 2 if needed).
- Sprinkle with crushed pistachio and place in the fridge for about 10 minutes, if you like it cold or eat them straight away.
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