Eggplant with pumpkin in mustard-honey marinade
4 servings
60 minutes
Eggplant with pumpkin in mustard-honey marinade is a refined dish of Arab cuisine, combining the tender sweetness of pumpkin and the rich flavor of eggplants. The recipe's origins trace back to Eastern gastronomy traditions, where honey and mustard create a harmonious balance of spiciness and sweetness. The marinade with Provencal herbs, lemon, and soy sauce fills the vegetables with aromas, making them extraordinarily juicy and rich. Baked to a golden crust, eggplants and pumpkin acquire a caramelized texture, perfectly suited for both a main dish and a side. This dish pairs wonderfully with fresh herbs or yogurt sauce, highlighting its Eastern elegance. Try this masterpiece and discover the magic of Arab cuisine flavors!
1
Cut the pumpkin and eggplants into large pieces, add the peeled minced garlic, and marinate for at least 30 minutes with all the other ingredients.
- Pumpkin: 300 g
- Eggplants: 2 pieces
- Garlic: 3 cloves
- Provencal herbs: pinch
- Olive oil: 4 tablespoons
- Dijon mustard: 3 tablespoons
- Honey: 3 tablespoons
- Soy sauce: 1 tablespoon
- Lemon: 0.5 piece
- Salt: to taste
- Ground black pepper: to taste
2
Place the pumpkin and eggplants in a fireproof dish and drizzle with the juice mixed with the marinade.
- Pumpkin: 300 g
- Eggplants: 2 pieces
3
Bake in a preheated oven at 180°C until cooked.
- Pumpkin: 300 g
- Eggplants: 2 pieces
4
During cooking, the vegetable pieces can be flipped several times. If they brown too quickly, the baking temperature can be reduced.