Eggplant Medley

This isn't your typical vegetable medley, fresh flavors and bold spices take this ordinary side dish to the next level. Using simple ingredients like eggplant, Roma tomatoes, bell peppers, and our Super Greek Extra Virgin Olive Oil you'll be sure to impress with this easy to make recipe. Pair it with your favorite fish or mediterranean chicken bowl for an easy weeknight meal. 

Eggplant Medley

• Prep Time: 25 mins
• Servings: 4-6 

Ingredients:

• 1 large eggplant
• 1-2 Roma tomato diced
• 3/4 cup diced bell peppers (red, green, yellow mixed)
• 1/2 medium yellow onion diced
• 2 large garlic cloves minced
• 3 TBSP Super Greek Extra Virgin Olive Oil
• 1 tsp ground paprika
• 1 tsp ground nutmeg
• 1/2 tsp ground clove
• 1/2 tsp black pepper
• 1/2 tsp ground cumin
• 1/2 tsp ground cinnamon
• salt to taste
• 4 oz mozzarella cheese
• parsley to garnish 

Directions:

1. Preheat oven to 400 degrees fahrenheit
2. Trim stem off eggplant, dice into small cubes.
3. Dice onion, peppers and garlic. Add eggplant, onions, peppers and garlic to a medium mixing bowl.
4. add Super Greek Extra Virgin Olive Oil, spices and salt. Mix until evenly coated.
5. Line a 9X13 baking sheet with parchment paper and spread mixture out evenly.
6. Bake for 15 minutes.
7. Remove from over and sprinkle mozzarella over medley and place back into the oven to bake for an additional 3 minutes or until cheese is melted.
8. Serve in a bowl and garnish with chopped parsley.

Serving Suggestions

• serve as a side dish with Harissa Chicken
• serve with oven baked salmon or mediterranean chicken
• serve with your favorite grain bowl

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