Potato and Eggplant
Potato and Eggplant Salad
Ingredients:
2 medium potatoes, diced
1 large eggplant, diced
1 small red onion, thinly sliced
1 bell pepper (any color), diced
2 cloves garlic, minced
3 tablespoons olive oil
2 tablespoons balsamic vinegar
1 teaspoon dried oregano
Salt and pepper to taste
Fresh parsley or basil for garnish
Instructions:
Preheat the Oven: Heat your oven to 400°F (200°C).
Prepare the Veggies: On a baking sheet, toss the diced potatoes and eggplant with 2 tablespoons of olive oil, garlic, oregano, salt, and pepper. Spread them out in an even layer.
Roast: Roast in the oven for about 25-30 minutes, or until the potatoes are tender and golden, and the eggplant is soft and slightly caramelized. Stir halfway through for even cooking.
Mix It Up: Once roasted, let the vegetables cool slightly. In a large bowl, combine the roasted potatoes, eggplant, red onion, and bell pepper.
Dress It: Drizzle with balsamic vinegar and the remaining tablespoon of olive oil. Toss gently to combine.
Garnish and Serve: Top with fresh parsley or basil before serving. Enjoy this vibrant, comforting salad warm or at room temperature!
This playful salad brings together the earthy flavors of potatoes and the unique taste of eggplant, making it a delightful addition to any meal. Happy munching!
