1 medium eggplant, cubed
1 red bell pepper, chopped
8 cherry tomatoes, halved
4 cloves garlic, whole
4 tablespoons olive oil, divided
Sea salt and ground pepper
1⁄2 teaspoon turmeric powder
1⁄2 teaspoon coriander powder
1⁄2 teaspoon cumin powder
1 tablespoon green onion, chopped
1 tablespoon fresh cilantro, chopped

Preheat oven to 425 F. In a large bowl, combine eggplant, pepper, tomatoes, and garlic. Drizzle with 2 tablespoons olive oil and then season to taste with sea salt and pepper. Spread the vegetables on a large baking sheet and bake for 15-20 minutes until golden-brown. Remove the garlic and place into a separate bowl. Mash the garlic. Place the rest of the roasted vegetables in a large serving bowl and season with mashed garlic and remaining seasonings. Serves 2-4.

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