Smokey Ginger Roasted Eggplant & Mushrooms a.k.a. I Can’t Stop Eating Them, Seriously!

Smokey Ginger Roasted Eggplant & Mushrooms a.k.a. I Can’t Stop Eating Them, Seriously!

Hey babes!

<3

I don’t know about you guys but I can’t go a week without roasted veggies. I think it’s safe to say you all know that by now, right? These ones aren’t only roasted but they’re also bursting with smokey nutty flavour with a little touch of dried herbs for good measure!

INGREDIENTS:

  • 1 large eggplant, sliced
  • 1 package white or portobello mushrooms, sliced
  • 1/2 tbsp. cumin
  • 1 tbsp. smoked paprika
  • 1 tbsp. dried parsley
  • 1 2-3 inch piece fresh ginger, peeled + grated
  • Juice from one lemon
  • 1/4 cup raw organic apple cider vinegar
  • Sea salt + black pepper to taste

HOW?:

  • Preheat the oven to 400F & line a baking sheet with parchment paper.
  • Add the sliced veggies to a large bowl, season & toss to coat.
  • Place the veggies on the baking sheet & bake at 400F for 25 minutes.
  • Once baked, broil for 2-3 minutes on high.
  • Remove from the oven & enjoy!

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