Smoky Roast Eggplant, Potato & Chestnut Pumpkin Bake
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Ingredients
Instructions
- 1
Preheat oven to 425°F (220°C). Line a large baking sheet with parchment.
- 2
Toss eggplant, potatoes, pumpkin and sliced onion in a large bowl with olive oil, smoked paprika, cumin, coriander (if using), thyme/oregano, salt and pepper until evenly coated.
- 3
Spread vegetables in a single layer on the baking sheet (use two sheets if crowded). Roast 20 minutes, then stir/flip pieces so they brown evenly.
- 4
In a small bowl, mix minced garlic, soy sauce and maple syrup. After the 20-minute mark, drizzle this mixture over the vegetables and return to oven.
- 5
Roast another 12–18 minutes until vegetables are tender and nicely caramelized at the edges (total roast ~32–38 minutes). Potatoes should be fork-tender.
- 6
Remove from oven, toss with lemon zest and juice, and sprinkle chopped herbs and toasted seeds/nuts.
- 7
Taste and adjust salt, pepper or lemon. Serve warm as a main with crusty bread, over rice/quinoa, or as a side.
- 8
Smoky from paprika, savory/umami from soy sauce, balanced by sweet roasted pumpkin and a bright lemon-herb finish. Plenty of texture from creamy eggplant, tender potatoes and crunchy seeds.
- 9
No soy? Use a splash of balsamic vinegar plus a pinch of salt. Want it spicier? Add 1/4–1/2 tsp chili flakes with the spices.
A cozy, savory roast that celebrates autumn produce — tender eggplant, caramelized onion, roasted chestnut pumpkin and potatoes with smoky spices and bright lemon-herb finish.
