Roasted Eggplant Medley Recipe

Name: Roasted Eggplant Medley
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons olive oil; 1 medium-large eggplant, cut into 3/4-inch cubes; 2 medium zucchini, cut into 3/4-inch cubes; 4 plum tomatoes, cut into 3/4-inch cubes; 2 teaspoons ground cumin; 1 large green onion, chopped; 1 tablespoon fresh lemon juice; 1 tablespoon minced fresh mint; 1 tablespoon minced fresh cilantro; 1 large garlic clove, pressed

Servings: persons

1
Preheat broiler.
2
Brush heavy large baking sheet with 1 tablespoon olive oil.
3
Combine eggplant, zucchini, and tomatoes on baking sheet.
4
Drizzle with remaining olive oil; toss well.
5
Sprinkle with cumin.
6
Season with salt and pepper.
7
Broil until eggplant begins to brown and vegetables are tender, stirring frequently, about 20 minutes.
8
Transfer to bowl; cool slightly.
9
Mix in remaining ingredients.
10
Season with salt and pepper.
11
Serve warm or at room temperature.

189

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3 tablespoons olive oil, 1 medium-large eggplant, cut into 3/4-inch cubes, 2 medium zucchini, cut into 3/4-inch cubes, 4 plum tomatoes, cut into 3/4-inch cubes, and more.

Yes, Roasted Eggplant Medley falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Roasted Eggplant Medley

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions