Roasted Eggplant and Potato Side Dish

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 400°F (200°C).

Step 2

Trim eggplant caps and roll-cut into 1-inch pieces, approximately ½-inch thick.

Step 3

Cut potato lengthwise into quarters, then into pieces matching eggplant size.

Step 4

Cut pepper in half, remove stem and seeds, slice into wide strips, then cut diagonally into diamonds matching eggplant size.

Step 5

5. Toss eggplant and potato pieces with 2 tablespoons olive oil, turmeric, and black pepper on a large baking sheet.

Step 6

6. Spread in single layer and roast for 20-25 minutes, flipping halfway, until golden and tender.

Step 7

7. Add pepper pieces during last 10 minutes of roasting.

Step 8

8. Heat remaining 1 tablespoon olive oil in a wok or large skillet over medium-high heat.

Step 9

9. Add garlic, ginger, green onions, and salt. Stir-fry for 30-45 seconds until fragrant.

Step 10

10. Add boiling water and bring to simmer.

Step 11

11. Add roasted eggplant, potatoes, and peppers to the wok.

Step 12

12. Gently toss and simmer for 2-3 minutes to allow flavors to meld.

Step 13

13. Taste and adjust seasoning if needed.

Step 14

14. Garnish with sesame seeds and fresh herbs.

Step 15

15. Serve hot.