On The Menu: Roasted Eggplant and Sunchoke

For a hearty fall meal that's as nutrition-packed as it is delicious, enjoy our roasted eggplant and sunchoke recipe!
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For a hearty fall meal that's as nutrition-packed as it is delicious, enjoy our roasted eggplant and sunchoke recipe!

INGREDIENTS (SERVES 4):
13 oz. (.8lb) sunchokes, cleaned and cubed
2 lbs eggplant, sliced in 1/2in. thick rounds
1 leek, sliced thin
1 garlic clove, minced
2 tablespoons fresh mint, minced
2 oz. feta, crumbled
1 lemon, juice + zest
1 cup hazelnuts, whole
4-6 tablespoons olive oil
Sea salt and fresh ground pepper to taste

SHOPPING LIST:
Sunchokes, (a little less than 1 lb.)
Eggplants (2-3 medium sized)
Leek
Garlic
Fresh Mint
Feta Cheese
Lemon
Hazelnuts (1 cup)
Olive Oil

p.s. Craving another fall-friendly (super nutritious!) meal? Enjoy our favorite quinoa and fava bean salad here.