Recipe: Roasted Potatoes and Eggplants (using garlic and lemon)

ROASTED POTATOES AND EGGPLANTS
"This is a very simple dish, and one that doesn't take long to cook. You can serve it alongside a rich stew, or as part of a spread of meze-type dishes."



"There are various ways to finish it that subtly alter its character; stir in the finely grated zest of a lemon when it comes out of the oven, or dust it with hot smoked paprika for a patatas bravas effect. Leftovers are great in an omelet or frittata."

1/4 cup canola or olive oil
2 medium eggplants (about 1 pound)
About 1 pound potatoes (any type will do), unpeeled
Sea salt and freshly ground black pepper
2 garlic cloves, sliced
Lemon juice
TO FINISH (optional):
Finely grated lemon zest, hot smoked paprika, or chopped herbs.

Preheat the oven to 400 degrees F.

Put the oil in a large nonstick roasting pan and heat in the oven for a good 10 minutes, until the oil is sizzling hot.

Meanwhile, cut the eggplants and potatoes into 1-inch cubes, tip into a bowl, and season with salt and pepper.

Take the roasting pan from the oven and place on a stable, heatproof surface. Add the eggplants and potatoes and turn to coat in the oil, being careful not to splash yourself.

Roast for about 30 minutes, stirring halfway through. Remove from the oven, stir in the garlic, and roast for another 10 to 15 minutes, until the vegetables are golden brown all over.

Add a squeeze of lemon juice, a little more salt and pepper if needed, and any finishing touches you fancy. Serve warm or at room temperature.

Makes 4-6 servings
Used by permission to Recipelink.com from Ten Speed Press
Adapted from source: River Cottage Veg by Hugh Fearnley-Whittingstall