Roasted Potato and Eggplant Salad | Oregonian Recipes
This is a very simple dish, and one that doesn't take long to cook. There are various ways to finish it that subtly alter its character: stir in the finely g...
Ingredients
- 1/4 cup extra-virgin olive oil
- 2 medium eggplants
- About 1 pound potatoes (any type will do), unpeeled
- Sea salt and freshly ground black pepper
- 3 garlic cloves, thinly sliced
- Juice of 1/2 lemon
- Finely grated lemon zest
- Smoked paprika
- Finely chopped herbs, such as rosemary and thyme
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