You may also like
Categories:
cooking spray extra-virgin olive oil lemon garlic kosher salt ground coriander ground cinnamon ground cumin ground ginger yellow onion eggplant sweet potato grape tomatoes golden raisins cilantro
Viewed: 29 - Published at: 4 years agoIngredients
- Cooking spray
- 5 tablespoons extra-virgin olive oil
- Juice of 1/2 small lemon (about 1 tablespoon)
- 2 large cloves garlic, minced
- Kosher salt
- 1 teaspoon ground coriander
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cumin
- 1/4 teaspoon ground ginger
- 1 large yellow onion, diced
- 1 medium eggplant (about 1 pound), unpeeled, cut into 1/2-inch cubes
- 1 medium sweet potato (about 12 ounces), unpeeled, scrubbed and cut into 1/2-inch cubes
- 1 cup grape tomatoes, halved
- 8 dried apricots, thinly sliced, or 2 packed tablespoons golden raisins
- 1/2 cup loosely packed fresh cilantro leaves, chopped
Method
- Preheat the oven to 400 degrees F. Spray two rimmed baking sheets with cooking spray.
- Whisk together 3 tablespoons of the oil, lemon juice, garlic, 2 teaspoons salt, coriander, cinnamon, cumin and ginger in a large bowl.
- Add the onions, eggplant, sweet potatoes and tomatoes and toss well to fully coat the vegetables.
- Divide among the prepared baking sheets and arrange in a single layer.
- Roast until the sweet potatoes and eggplant are lightly browned and fully softened, 50 to 55 minutes, rotating trays and switching from top to bottom halfway through.
- Transfer the vegetables to a large bowl.
- Toss with the apricots, cilantro and remaining 2 tablespoons of oil.
- Season to taste with salt.
