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

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

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.

No additional tips available.

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

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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.

Roasted Eggplant Medley

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