1 lb cubed eggplant
1 lb cubed Russet potatoes
1 onion, halved and sliced
2 tablespoons minced oregano
2 tablespoons olive oil
1/4 cup lemon juice, divided use
1 teaspoon dill weed
1 teaspoon red wine vinegar
Directions:
Preheat oven to 375. Place the potatoes and eggplant in a single layer on a lined baking sheet. Top with a layer of the sliced onions. In a small bowl, whisk together the oregano, oil, 2 tablespoons of lemon juice, dill weed and vinegar.
Drizzle the dressing over the vegetables. Roast for 40 minutes or until the potatoes are fork tender. Stir and sprinkle with the remaining lemon juice. Serve hot.
My thoughts:
I often struggle with side dishes. Since we are a household of two, I tend to make meals that incorporate a lot of vegetables into the main dish so I don’t need a side dish or if making a roast of some sort, a vegetable-potato mash. However, occasionally the need for a side dish arises. I wasn’t sure how the cubed eggplant would hold up roasting for so long (baked or slow cooked whole for the same amount of time, the insides turn to mush that is perfect for dips but unappetizing on its own) but it worked just fine. It got creamy and soft but held its shape even when the potatoes were stubbornly slow in cooking. The lemon juice sprinkled at the end gives the dish a bit of brightness that is sometimes missing from long-cooked vegetables. I served it with lamb and a bit of good quality feta but I think it would go well with just about any roast or even served in a pita.
Sounds interesting – I might try it this week. But don't the onions slices get very dark when in the oven that long?
Ole-
Well, no they don't. As you can see in the picture, the onions caramelized. As my recipe states you to slice the onions thickly and layer them on top of the eggplant and potato. This keeps them from cooking too quickly.
This looks like a deliciously "homey" side dish, not to mention a use of eggplant that would be novel for me, but seems so right, having seen your recipe. Thank you!
I've never thought to put eggplant and potato together – interesting. I also struggle with side dishes, which is why we eat a lot of broccoli cooked a million and one ways.
Interesting – I too would have thought the eggplant would have over-roasted. Glad to see you made something that incorporates it well! We too are often a 2-person household and I end up making side dishes as an afterthought – steamed veggies are common!
At our house, roasted veg are often a main course (bit of wine, bread, we're set)… Love this idea. I, too, am surprised by the eggplant/potato combo. I know they taste great together (love them in moussaka) — but I seldom roast them together.