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| Prep Time | 10 minutes |
| Cook Time | 25 minutes |
| Servings |
people
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Ingredients
- 1 medium eggplant
- 1 large fennel bulb
- 2 tablespoons olive oil
- 1 tablespoons lemon juice
- 1/2-1 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon oregano or use 1 teaspoon fresh herbs such as rosemary or thyme
Ingredients
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Instructions
- Preheat oven to 400 degrees.
- Cut the eggplant into one- inch cubes. Slice the fennel in half lengthwise, and then cut into thin slices by slicing crosswise.
- Place the eggplant and fennel into a bowl, and add the olive oil, lemon juice, salt, pepper, and herbs. Stir to ensure that the vegetables are evenly coated.
- Pour the vegetables onto a baking sheet in an even layer, and roast in the oven for 20-25 minutes, stirring occasionally, until beginning to brown.
- Remove from the oven and serve warm.
Recipe Notes
Adapted from Kitchen Princess at https://ally-jane.com/2012/11/20/roasted-eggplant-and-fennel-salad/.