Roast Potato and Aubergine
A delicious side dish. Or, throw a few veggie sausages in for the last 20 minutes and serve with a green salad for an easy, warming meal.
Generous glug of olive oil
2 aubergines (about 500g)
500g potatoes (roasting or other)
2 garlic cloves, sliced
Salt and pepper
Optional to finish: Smoked paprika or chopped herbs
Preheat the oven to 200C. Put oil roasting dish and heat ~10 minutes.
Meanwhile, cut the aubergines and potatoes into 1" cubes and season to taste. Add carefully to hot tin, and roast for about 30 minutes, stirring once.
Add garlic and roast another 10–15 minutes, until the veg are golden brown. Add a squeeze of lemon juice, a little more salt and pepper if needed, and finish with herbs and/or paprika if desired.
Serve warm or at room temperature.
Courtesy of River Cottage.