Roasted aubergine, tomatoes and courgettes

    1 hour 20 min

    This dish is a simple mixture of well-seasoned roasted vegetables, including baby aubergines, plum tomatoes, courgettes and onion.

    2 people made this

    Serves: 8 

    • 4 small baby aubergine, sliced into cubes
    • 1 pinch salt and freshly ground pepper to taste
    • 5 plum tomatoes, or more to taste, sliced into cubes
    • 2 courgettes, sliced into cubes
    • 1 larg yellow onion, sliced into wedges
    • 5 cloves garlic, or more to taste, peeled
    • 2 tablespoons olive oil, or to taste

    Prep:20min  ›  Cook:30min  ›  Extra time:30min  ›  Ready in:1hr20min 

    1. Preheat oven to 230 C / Gas 8. Line a rimmed baking tray with foil.
    2. Place aubergine cubes in a colander set over a bowl. Sprinkle salt liberally over the aubergine; let sit to drain for 30 minutes.
    3. Toss tomatoes, courgette, onion and garlic together in a bowl. Drizzle olive oil over the mixture and toss to coat; season with salt and pepper.
    4. Rinse aubergine to remove salt and pat dry with kitchen roll; add to the tomato mixture and stir. Add olive oil as necessary to assure the aubergine cubes are coated. Spread the vegetable mixture onto the prepared baking tray.
    5. Roast in preheated oven until the vegetables are tender, about 30 minutes.

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