Condiments are one of the best ways to create a quick and super tasty dish. They include most of the seasoning you need, and are great as a cooking ingredient, not just cold served as a side dish. In this dish the lemon sultana marmalata adds great sweetness, caramelization and a little acid to the roast eggplant.

Lemon Sultana Roasted Eggplant

Name: Lemon Sultana Roasted Eggplant
Yield: 3-4
Ingredients: 2 medium sized eggplants, cut in wedges; Olive oil; Lemon Sultana Marmalata; Salt; Aleppo

Rated 2.5 stars by 48 readers

Servings/Yield

3-4

Author:

Lior Lev Sercarz

Ingredients

2 medium sized eggplants, cut in wedges
Olive oil
Lemon Sultana Marmalata
Salt
Aleppo

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Directions

Preheat the oven to 375 degrees.
Place the eggplant wedges in a roasting pan or a baking tray lined with parchment paper. Drizzle the eggplant with some olive oil and season with salt and Aleppo chili. Toss the eggplant wedges with half a jar of lemon sultana marmalata, or more if needed.
Roast in the oven for about 30 minutes while flipping the wedges once or twice.
The eggplant should be soft and have a nice caramelized surface.
Remove from the oven and serve. Enjoy.

Recipe Note

Variations & Ideas:

Serve this dish with a side of labne mixed with tahina.

Dice the cooked eggplant and toss them with a saffron basmati fried rice.

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Roasted Eggplant

Lemon Sultana Roasted Eggplant

Category

Servings/Yield

Author:

Ingredients

Directions

Recipe Note

Variations & Ideas:

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