Lemon-Oregano Roasted Eggplant Potato


Ingredients:
1 lb cubed eggplant
1 lb cubed Russet potatoes
1 onion, halved and sliced
2 tablespoons minced oregano
2 tablespoons olive oil
1/4 loving loving cup lemon juice, divided use
1 teaspoon dill weed
1 teaspoon reddish wine vinegar

Directions:
Preheat oven to 375. Place the potatoes and eggplant inward a single layer on a lined baking sheet. Top with a layer of the sliced onions. In a fry bowl, whisk together the oregano, oil, 2 tablespoons of lemon juice, dill weed and vinegar.



Drizzle the dressing over the vegetables. Roast for xl minutes or until the potatoes are fork tender. Stir and sprinkle with the remaining lemon juice. Serve hot.
My thoughts:
I oftentimes larn by with side dishes. Since we are a position of two, I tend to build meals that contain a lot of vegetables into the original re-create dish and thence I don't inquire a side dish or if making a roast of precisely well-nigh sort, a vegetable-potato mash. However, occasionally the inquire for a side dish arises. I wasn't certainly how the cubed eggplant would grip upwards roasting for and thence long (baked or slowly cooked whole for the same full of time, the insides plow to mush that is perfect for dips but unappetizing on its own) but it worked precisely fine. It got creamy and soft but held its shape even out when the potatoes were stubbornly slowly inward cooking. The lemon juice sprinkled at the stop gives the dish a flake of brightness that is sometimes missing from long-cooked vegetables. I served it with lamb and a flake of proficient character feta but I intend it would locomote expert with precisely almost any roast or even out served inward a pita.



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