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October 09, 2007

Roasted Eggplant and Zucchini

Hi! I'm not dead, nor have I stopped cooking, but I've been very busy and have been falling back on a lot of old standby recipes. I did try something new tonight that worked out really well - I think I've mentioned before that when I cook eggplant, it often comes out okay, but not great - in particular, the texture is often a bit spongy and not as silky as I'd like. Well, tonight I made some eggplant that was perfect. I don't know if the credit goes to the eggplant (a cute local variety with purple and white stripes) or the technique. Further experimentation is warranted.



  1. Preheat the oven to 450 degrees.
  2. Cut the zucchini into half-inch thick rounds. (I used small, relatively thin zucchini - if you're using big ones, you might want to cut the rounds into half moons.)
  3. Cut the eggplant into pieces roughly the same size as the zucchini rounds.
  4. Put the eggplant and zucchini pieces into a roasting pan or baking dish. Sprinkle fairly liberally with salt and drizzle with olive oil. Dust with coriander, cumin, and paprika, tossing to coat.
  5. Roast in the oven for about 30 minutes, stirring a couple of times, until the vegetables are tender and just a little bit browned on the edges.
  6. Put the vegetables into a bowl, toss with lemon juice and additional olive oil to taste, and season with salt and pepper.

Serves 2. (Next time I'm making a bigger batch.) I served with pita bread, tzatziki sauce, and a gigandes bean salad.

Posted by spaceling at October 9, 2007 10:03 PM


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