Roasted Eggplant Recipe with Seasoned Potatoes

This simple dish doesn't take long to cook, and can be served alongside a rich stew or as part of a spread of meze-type dishes.


| August 2013



River Cottage Veg by Hugh Fearnley-Whittingstall

"River Cottage Veg" shares the joys of vegetable-centric food with more than 200 vegetable-based recipes.

Photo Courtesy Ten Speed Press

A pioneering champion of sustainable foods, Hugh Fearnley-Whittingstall embraces all manner of vegetables in his latest cookbook, River Cottage Veg, an inventive offering of more than 200 vegetable-based recipes that includes vegan recipes, handy weeknight one-pot meals, pure and simple raw dishes, hearty salads and more. This roasted eggplant recipe with seasoned potatoes is from chapter 9 “Roast, grill & broil”.

This is a very simple dish, and one that doesn’t take long to cook. You can serve it alongside a rich stew, or as part of a spread of meze-type dishes. There are various ways to finish it that subtly alter its character: stir in the finely grated zest of a lemon when it comes out of the oven, or dust with hot smoked paprika for a patatas bravas effect. Leftovers are great in an omelet or frittata. For more vegetable-based recipes from River Cottage Veg, read Frequently Vegetarian: Make a Case for Eating More Vegetables.

Roasted Eggplant Recipe with Seasoned Potatoes

• 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

To finish (optional):

• Finely grated lemon zest, hot smoked paprika, or chopped herbs

1. 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.





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