Yield: 4 people
CANTALOUPE WITH SPICY ROASTED EGGPLANT
Vegan soul cantaloupe wrapped with spicy roasted eggplant. A great way to enter the vegan world ! Yum !
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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