Eggplant is a vegetable that is high in fiber, vitamins and minerals as well as phytonutrients. It is in the same family of tomatoes, bell peppers, and potatoes. In the US, our markets often carry the deep purple eggplant, but other varieties exist- white, green, and orange. (Read more here.)
Eggplant Medley Recipe:
Modified from The New Vegetarian Epicure Cookbook's Roasted Autumn Vegetables
Ingredients:Modified from The New Vegetarian Epicure Cookbook's Roasted Autumn Vegetables
1 eggplant
2 sweet potatoes1 summer squash
3-4 whole cloves of garlic2 tbsp olive oil
2 tsp dried rosemary leaves
ground pepper
Directions:
2. Cut off ends and then slice eggplant into quarters length-wise.
3. Cut eggplant into large bit size pieces.
4. Put in a large bowl and sprinkle and toss with salt .5. Place chopped and salted eggplant in a strainer while you prepare the rest of the dish.
6. Wash and cut potatoes and squash into bite size pieces.
7. Mix together potatoes, squash, oil, rosemary, oregano, (extra 1 tsp salt if desired), ground pepper (amount as you desire), and garlic in a large bowl.
8. Rinse and drain eggplant before adding to bowl.
9. Spread vegetables onto two baking sheets.
10. Bake at 400 degrees for about 40 minutes. About 10-15 minutes into baking, be sure to rotate pans in the oven as well as to flip mixture. The dish is done when the vegetables are cooked and the potatoes have a light brown crispy look. (A fork is also a reliable tester as to whether or not the vegetables are thoroughly cooked!)
Enjoy!
Variation:
If you're looking to make this a meal of more than vegetables I suggest adding some seafood. I had a frozen bag of shrimp, scallops, and squid. I pan fried the seafood with olive oil and the same spices listed above for the vegetable medley. I also added diced tomatoes. It takes less than 10 minutes to cook the seafood. Mix with vegetables and Voila! Also, you could add this mixture (vegetables + seafood) over some linguine. I didn't have any or I probably would have!
6. Wash and cut potatoes and squash into bite size pieces.
7. Mix together potatoes, squash, oil, rosemary, oregano, (extra 1 tsp salt if desired), ground pepper (amount as you desire), and garlic in a large bowl.
8. Rinse and drain eggplant before adding to bowl.
9. Spread vegetables onto two baking sheets.
10. Bake at 400 degrees for about 40 minutes. About 10-15 minutes into baking, be sure to rotate pans in the oven as well as to flip mixture. The dish is done when the vegetables are cooked and the potatoes have a light brown crispy look. (A fork is also a reliable tester as to whether or not the vegetables are thoroughly cooked!)
Enjoy!
Variation:
If you're looking to make this a meal of more than vegetables I suggest adding some seafood. I had a frozen bag of shrimp, scallops, and squid. I pan fried the seafood with olive oil and the same spices listed above for the vegetable medley. I also added diced tomatoes. It takes less than 10 minutes to cook the seafood. Mix with vegetables and Voila! Also, you could add this mixture (vegetables + seafood) over some linguine. I didn't have any or I probably would have!
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