Lemon-Oregano Roasted Eggplant & Potato

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

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



Drizzle the dressing over the vegetables. Roast for xl minutes or until the potatoes are fork tender. Stir together with sprinkle amongst the remaining lemon juice. Serve hot.

My thoughts:

I oft grapple amongst side dishes. Since nosotros are a identify of two, I tend to brand meals that comprise a lot of vegetables into the master copy dish together with therefore I don't ask a side dish or if making a roast of simply about sort, a vegetable-potato mash. However, occasionally the ask for a side dish arises. I wasn't certain how the cubed eggplant would concur upwards roasting for together with therefore long (baked or tedious cooked whole for the same total of time, the insides plough to mush that is perfect for dips but unappetizing on its own) but it worked simply fine. It got creamy together with soft but held its cast fifty-fifty when the potatoes were stubbornly tedious inward cooking. The lemon juice sprinkled at the halt gives the dish a chip of brightness that is sometimes missing from long-cooked vegetables. I served it amongst lamb together with a chip of proficient lineament feta but I intend it would become good amongst simply almost whatever roast or fifty-fifty served inward a pita.