Roasted Eggplant Medley
- 3 tablespoons olive oil
- 1 medium-large eggplant, cut into ¾" cubes
- 2 medium pepper, cut into ¾" strips
- 4 plum tomatoes, cut into ¾" cubes
- 2 teaspoons ground cumin
- 1 large green onion, chopped
- 1 tablespoon fresh lemon juice
- 1 tablespoon minced fresh mint
- 1 large garlic clove, pressed
- Preheat broiler.
- Brush heavy large baking sheet with 1 tablespoon olive oil.
- Combine eggplant, pepper, and tomatoes on baking sheet.
- Drizzle with remaining olive oil; toss well. Sprinkle with cumin. Season with salt and pepper.
- Broil until eggplant begins to brown and vegetables are tender, stirring frequently, about 20 minutes.
- Transfer to bowl; cool slightly.
- Mix in remaining ingredients.
- Season with salt and pepper.
- Serve warm or at room temperature.
4 Servings
