Honey & Coriander Roasted Eggplant Strips & Chopped Radishes

A lovely reason to buy more summer vegetables.

A quick and easy summer side dish that welcomes creative spice pairing.

Honey & Coriander Roasted Eggplant Strips & Chopped Radishes
 
1 medium eggplant, chopped into strips
8-12 radishes, washed and quartered
2-3 garlic cloves, sliced
coconut oil
honey
coriander
salt & pepper
 
Preheat oven to 375 degrees. Grease a large baking sheet or line with parchment paper, and spread out the chopped eggplant, garlic and radishes evenly. Drizzle with coconut oil (you won’t need very much) then follow with a drizzle of honey. Season generously with coriander then salt and pepper. Toss to coat then arrange evenly on the baking sheet again. Roast in the oven for around 30 mins, times will vary. When the eggplant is cooked through with crispy edges everything is done, the radishes will remain a bit crunchy. Serve as a side dish with fish or roasted chicken and a small salad.  

~

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s