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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.
Ingredients
- 1 lb. eggplant
- 3/4 lb. zucchini
- olive oil
- ground coriander, cumin, and smoked paprika
- juice of one lemon
- salt and pepper to taste
Steps
- Preheat the oven to 450 degrees.
- 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.)
- Cut the eggplant into pieces roughly the same size as the zucchini rounds.
- 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.
- 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.
- 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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