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
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.