Recipes
Beetroot and Eggplant Bake
Ingredients
- 3 medium sized beetroot
- 1 large eggplant or 2 medium sized
- 1 large red onion
- 4 cloves garlic
- Lemon juice from 2 lemons
- 1/3 cup olive oil
- 2 tbsps dried rosemary
- Salt and pepper to your taste
Method
- Preheat oven to 180 degrees celcious
- Peel beetroot and cut into cubes. Place in oven proof baking dish with lid
- Partly peel the eggplant, cut into cubes and place on top of the beetroot
- Cut onion in half and slice each half, not too thin, add to the dish
- Finely chop the garlic, sprinkle over the onion
- Pour lemon juice and olive oil over the vegetables
- Season with spices
- Put the lid on and bake for 20 minutes
- Take dish out of the oven and stir the vegetables for the juices to go through them
- Put back in oven and cook for a further 20 minutes
- Take out of the oven and serve with your favorite salad/green vegetables and protein.