Roasted Eggplant With Artichoke Hearts And Salsa Verde

Name: Roasted Eggplant With Artichoke Hearts And Salsa Verde
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 2
Cuisine: Mexican
Ingredients: 1 teaspoon anchovy paste; 1 Tbsp capers; 1 Tbsp chopped chives; 1 Tbsp chopped fresh parsley; 4 smalls Japanese eggplant (1 small regular), cut into ½ inch rounds; 2 Tbsps lemon juice (about 1/2 lemon); 170 grams marinated artichoke hearts, drained and rinsed; 2 Tbsps olive oil; 1 small red onion, quartered and sliced; 0 teaspoons salt

Roasted Eggplant With Artichoke Hearts And Salsa Verde might be just the side dish you are searching for. This recipe makes 2 servings with 364 calories, 7g of protein, and 23g of fat each. This recipe covers 21% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes about 45 minutes. It is a good option if you're following a gluten free, dairy free, and primal diet. If you have onion, capers, lemon juice, and a few other ingredients on hand, you can make it.

Ingredients

Servings:

chopped fresh parsley 4smalls

Japanese eggplant (1 small regular), cut into ½ inch rounds 2Tbsps

lemon juice (about 1/2 lemon)170grams

marinated artichoke hearts, drained and rinsed 2Tbsps

olive oil 1small

red onion, quartered and sliced 0teaspoons

salt

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican works really well with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. You could try Teutonic Gamay Pinot Noir Blend 1787 AD. Reviewers quite like it with a 4.6 out of 5 star rating and a price of about 30 dollars per bottle.