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Roasted aubergines with honey and sunflower seeds

Roasted aubergines with honey and sunflower seeds

Roasted aubergines with honey and sunflower seeds. Prepared with shelled sunflower seeds instead of sesame seeds.

Active time20 min

Cooking35 min

Total1 h

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Ingredients

  • 800 g aubergines
  • 15 g coriander
  • 20 g shelled sunflower seeds
  • 35 ml olive oil
  • 30 g honey

Preparation

  1. Preheat the oven to 200 °C. Wash the aubergines and cut them into half-moon slices 1 centimetre thick. Toss with the oil and spread out on a baking tray lined with baking paper.

    800 g aubergines
    35 ml olive oil
    • oven
    • knife
    • baking tray
    • baking paper

  2. Roast for 30 minutes, turning halfway through cooking.

    • oven

  3. While the aubergines are cooking, toast the shelled sunflower seeds for 2 minutes in a dry frying pan, and wash and chop the coriander.

    15 g coriander
    20 g shelled sunflower seeds
    • frying pan
    • knife

  4. Brush with honey, then cook for a further 5 minutes.

    30 g honey
    • oven
    • pastry brush

  5. Scatter the toasted shelled sunflower seeds and chopped coriander over the aubergines as they come out of the oven, then serve.

Allergens

No allergens identified in the ingredients.

Sources and credits

Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms

Au Menu · AI-generated illustration

Roasted aubergines with honey and sunflower seeds