Roasted potatoes and eggplants from River Cottage Veg: 200 Inspired Vegetable Recipes (page 351) by Hugh Fearnley-Whittingstall

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Notes about this recipe

  • Rutabaga on October 04, 2018

    This is a delicious roasted veg dish, although I can't say it was a general family favorite, since many in the family aren't big eggplant fans. Still, it's a dish that even many non-eggplant eaters may enjoy (or at least tolerate). I tossed the veg with smoked paprika, mint, parsley, and cilantro in addition to the lemon juice after roasting, which was a nice mix of flavors.

  • eliza on February 06, 2018

    This is a very simple recipe and is very tasty. As per the previous notes, I kept the garlic whole and kept an eye on it as the veggies roasted. I used my preserved salted herbs on this after roasting which added a nice herby flavour.

  • ricki on October 05, 2017

    Great use for a surplus of eggplant from the garden. Cautioned by the previous note, I sliced the garlic very thin and it was cooked perfectly after ten minutes. I snuck in a few cubed small white turnips and the whole dish was enjoyed, even by one who would never knowingly eat turnips. A half teaspoon of smoked paprika added a nice touch.

  • Zosia on January 04, 2015

    Great alternative to plain potatoes, the eggplant was so caramelized, it was almost unrecognizable - a good thing in my family. The garlic slices cooked unevenly and added nothing unless you ate a slice (and then it was a bit too much!) so I would add whole cloves at the start next time.

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