spanish

Griddled Eggplant with Honey, Rosemary, and Manchego

This dish pairs eggplant with manchego cheese, honey and fresh rosemary. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch

Easy

Balanced High satiety Vegetarian Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

Build a meal plan

Estimated macros per portion

25 g Protein

67 g Carbohydrates

34 g Fat

20 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

258g eggplant 65 kcal
145g cooked chickpeas (drained) 238 kcal
18g olive oil 159 kcal
36g manchego cheese (shaved) 145 kcal
13g honey 40 kcal
1.61 tsp (8g) sherry vinegar 1 kcal
2g fresh rosemary (chopped) 5 kcal
0.4 tsp (1g) salt 0 kcal
0.2 tsp (0g) black pepper 1 kcal

Cooking instructions

eggplantsalt
Slice eggplant into 1/2 inch (1.25 cm) rounds. Salt lightly and let sit 10 minutes, then pat dry.
eggplantolive oil
Heat a griddle or skillet over medium-high. Brush eggplant with olive oil and cook 3-4 minutes per side until tender and browned.
cooked chickpeas (drained)salt
Warm chickpeas in a small pan with a splash of water and a pinch of salt, 2-3 minutes; drain any excess water.
honeysherry vinegar
Whisk honey with sherry vinegar and a tablespoon of water to make a quick glaze.
eggplantcooked chickpeas (drained)honeysherry vinegar
Plate chickpeas, top with griddled eggplant, and drizzle with the honey-vinegar glaze.
manchego cheese (shaved)fresh rosemary (chopped)black pepper
Finish with shaved Manchego, chopped rosemary, and black pepper.