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Spiced Zucchini & Eggplant

5 from 1 vote

Who loves quick and tasty side dishes. This Spiced Zucchini & Eggplant will be right up your street. Roasted with turmeric, fennel and cardamom pods for so much flavour that doesn’t disappoint. Much like my Roasted Garlic Brussel Sprouts, it’s quick to prepare and delivers high on the taste buds!

close up of the spiced Zucchini and eggplant
Spiced Zucchini and Eggplant

Summer is a great time to make the most of local produce.  Depending on where you live and the growing season, the produce varies.  I gotta say, here in southern Spain there is always a growing season for something. 

I do believe we are spoilt for choices, freshness and prices.  That’s not a complaint.  So, when it comes to cooking fresh and affordable dishes, it’s not difficult.  This dish came about because there was an abundance of zucchini and eggplant in the supermarket at a super low cost.  When you can buy two large zucchini two large eggplants for a mere 1,20 euros,you realize that life is good.  I spiced them up a bit and voilĂ , a side dish in no time.


over head view of spiced zucchini and eggplant
Spiced Zucchini and Eggplant

For the moment I am focusing on this super easy side dish.  Like I said, these veggies are everywhere at the moment and I can’t seem to pass up a good deal.

We served these alongside Indian Butter Chicken, steamed Basmati Rice and a cooling Cucumber Raita dip.  Yes, life is good!

Happy Friday and Happy Cooking!

close up of the spiced zucchini and eggplant
Spiced Zucchini and Eggplant

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Spiced Zucchini & Eggplant

Who loves quick and tasty side dishes. This Spiced Zucchini & Eggplant will be right up your street. Roasted with turmeric, fennel and cardamom pods for so much flavour that doesn't disappoint. Much like my Roasted Garlic Brussel Sprouts, it's quick to prepare and delivers high on the taste buds!
Prep Time10 minutes
Cook Time45 minutes
Total Time55 minutes
Course: Side Dish
Cuisine: Indian
Keyword: eggplant, zucchini
Servings: 6 servings
Calories: 99kcal
Author: Julia Pinney

Ingredients

  • 2 Zucchini
  • 2 Eggplant
  • 2 Tablespoons olive oil
  • 1/2 Teaspoon fennel seeds
  • 5 Cardamom pods
  • 1 Teaspoon turmeric
  • 2 Garlic cloves crushed
  • 1/2 Teaspoon salt

Instructions

  • Preheat oven to 375 degrees F. Have ready a large roasting tin.
  • Cut the zucchini and eggplant length ways and then cross ways into about 1/2 inch slices. Put them in the roasting tin and spread out evenly.
  • Smash open the cardamom pods and discard the outside shell. Using a mortar and pestel, combine the cardamom seeds, fennel seeds, olive oil, turmeric, garlic and salt. Mash it around really good until it is combined.
  • Spread the paste evenly over the vegetables until they are all coated well. Roast for about 20 minutes then give the vegetables a stir. Return to oven for a further 20-25 minutes. Remove from oven and serve straight away.

*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.

Nutrition Facts
Spiced Zucchini & Eggplant
Amount Per Serving (1 serving)
Calories 99 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 1g6%
Sodium 203mg9%
Potassium 554mg16%
Carbohydrates 13g4%
Fiber 6g25%
Sugar 7g8%
Protein 3g6%
Vitamin A 166IU3%
Vitamin C 16mg19%
Calcium 35mg4%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

By on August 11th, 2017
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