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
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.
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.