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Roasted Eggplant Recipe

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Category:
Category:
Ingredients:  
Ingredients:  
1/4 cup canola or olive oil
2 medium eggplants (about 1 pound)
About 1 pound potatoes (any type will do), unpeeled
Sea salt and freshly ground black pepper
2 garlic cloves, sliced
Lemon juice
Directions:
Directions:
Preheat the oven to 400°. Put the oil in a large nonstick roasting pan and heat in the oven for a good 10 minutes, until the oil is sizzling hot.

Meanwhile, cut the eggplants and potatoes into 1-inch cubes, tip into a bowl, and season with salt and pepper. Take the roasting pan from the oven and place on a stable, heatproof surface. Add the eggplants and potatoes and turn to coat in the oil, being careful not to splash yourself. Roast for about 30 minutes, stirring halfway through.

Remove from the oven, stir in the garlic, and roast for another 10 to 15 minutes, until the vegetables are golden brown all over. Add a squeeze of lemon juice, a little more salt and pepper if needed, and any finishing touches you fancy. Serve warm or at room temperature.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
10 minutes
Personal Notes:
Personal Notes:
Finely grated lemon zest, hot smoked paprika, or chopped herbs are a great addition to the dish once cooked

 

 

 

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