- 1 1/4 cups canola or olive oil
- 2 medium eggplants
- 1 pound potatoes (any type) unpeeled
- Sea salt and freshly ground black pepper to taste
- 2 garlic cloves, sliced
- Freshly squeezed lemon juice
- Finely grated lemon zest, hot smoked paprika or chopped herbs for garnish (optional)
1 Preheat the oven to 400°F.
2 Put the oil in a large nonstick roasting pan and heat in the oven for a good 10 minutes, until the oil is sizzling hot.
3 Meanwhile, cut the eggplants and potatoes into 1" cubes. Tip into a bowl, and season with salt and pepper.
4 Take the roasting pan from the oven and place on a stable, heatproof surface. Add the eggplants and potatoes to the pan and turn to coat in the oil, being careful not to splash yourself. Roast for about 30 minutes, stirring everything halfway through.
5 Remove from the oven, stir in the garlic and roast for another 10 to 15 minutes, until the vegetables are golden brown all over.
6 Add a squeeze of lemon juice, a little more salt and pepper if needed and any finishing touches you fancy.
7 Serve warm or at room temperature.
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Excerpted from River Cottage Veg 200 Inspired Vegetable Recipes by Hugh Fearnley-Whittingstall. Recipes Copyright © 2013 Hugh Fearnley-Whittingstall, Photography copyright © 2013 Simon Wheeler. Excerpted by permission of Appetite by Random House, Canada. All rights reserved.