Today is another day of no waste cooking by rescuing vegetables in my fridge. This sheet pan roasted aubergine side dish is chock-full with vegetables that will fit most main courses.
No waste cooking
When testing the Irish Red Ale Aubergine last week, I bought way too many aubergine and did not eat them all. As I have been working on some other recipes, they started to look a little bit wrinkly. To give them a few extra days of life, I decided to roast them in the oven with some leftover potatoes, green beans that have seen their best days and to top it all with some crumbled feta cheese.
I will eat these throughout the week as a nice side dish to my evening meals, or as a salad at work with a piece of hard bread.
Roasting vegetables of different size and texture
When roasting vegetables of different texture and size. I layer them depending on the time I know it takes them to cook. So in this recipe for example, I started with the aubergine and potatoes because of their size and being more dense texture. Before adding the green beans after 15 minutes and lastly the crumbled feta for the last finishing touches.
Make it vegan
If you prefer to make it vegan, omit the feta cheese, it tastes just as good with as without it. It is the perfectly roasted vegetables that takes center stage anyway.
Variations
I like the ease of roasting vegetables for a quick side dish. While the vegetables are roasting in the oven, I can finish whichever dish I am cooking on the stove. Why not try my quick and easy roasted broccoli.
Why not serve this aubergine mix with my Mediterranean meatballs, a perfect pairing.
For other aubergine recipes, why not try my panko crusted aubergine bites.
Sheet pan roasted aubergine
Ingredients
- 2 aubergine
- 500 g potatoes
- 200 g green beans
- 200 g feta cheese crumbled
- 2 tbsp olive oil
- 1 tsp salt
- 1 bunch of fresh thyme or 1 tbsp dried
Instructions
- Set your oven to 200 degrees Celsius.
- Cut aubergine and potatoes into smaller pieces. Put on a cooking sheet and pour olive oil over.
- Tear bunch of thyme in to smaller pieces and sprinkle over aubergine mix.
- Add salt and stir with a spoon to cover all the vegetables.
- Roast in oven for 15 minutes.
- Cut green beans in thirds.
- Add to roasting tray and roast for another 10 minutes.
- Crumble the feta cheese and sprinkle over the vegetables. Roast for another 5 minutes.