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!
Servings: 6 servings
Calories: 99kcal
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.