Nutritional information (per serve)
Instructions and steps:
Preheat oven to 190°C. Line a tray with baking paper. Chop 1 eggplant and arrange on tray. Toss with 1 teaspoon dried oregano and 1 tablespoon olive oil. Roast for 35 minutes, or until softened. Cool slightly. Mix eggplant and Classic hoummos in a bowl with 3 tablespoons gluten-free sun-dried tomato pesto and ¹/³ cup chopped basil. Serve topped with pomegranate seeds.
About this recipe
First published: March 2019