Categories: MeatlessVegetables

Roasted Eggplant with Raisins and Pine Nuts

Vegetable dishes are abundant during the Lenten season.
Christine Datian shares one of her go-to recipes which is perfect during Lent, or
anytime.



Christine’s Roasted Eggplant with Raisins and Pine Nuts
dish recently appeared in The Armenian Mirror Spectator. What is truly special
about this recipe is that it’s both savory and sweet, thanks to the addition of sweet potatoes and raisins.


Roasted Eggplant with Raisins and Pine Nuts by Christine
Vartanian Datian

Serves 4

Christine Datian’s Roasted Eggplant with Raisins and Pine Nuts

Ingredients:


Note: (Vegetables will shrink while
baking, so do not cut them too small.)


1 lb. eggplant (you can fit up to 2 lbs. eggplant per
baking sheet if you want to double the recipe), peeled or unpeeled, cut into
1-inch cubes

2 medium zucchinis, peeled, cut into 1/4-inch-thick rounds
1 each medium green and red pepper bell pepper, cored, cut
into chunks or strips

1 large red onion, cut into 1/4-inch-thick half-moons
1 large sweet potato, peeled, cut into 1-inch cubes
2-3 tablespoons olive oil
Salt and black pepper, to taste
1/2 teaspoon each paprika and cumin
Juice of 1 lemon
1/2 cup golden raisins
2-3 tablespoons toasted pine nuts


Garnishes: Lemon zest and/or chopped parsley, optional

Preparation:


Salt the eggplant. Place the eggplant in a colander or
salad spinner and sprinkle with salt. Toss to combine, then let the eggplant
sit for 30 minutes. If you’re using a colander, you’ll want to place it in a
sink or bowl, as the eggplant will let off a bit of water. Rinse the eggplant
under cool water and then dry thoroughly.



Preheat oven to 425°F. Line a large baking pan with
parchment paper sprayed lightly with cooking spray.



In a large bowl, toss the eggplant and vegetables with
olive oil, salt, pepper, paprika, and cumin. Spread mixture in a single layer
on prepared baking pan. Bake for 25 to 35 minutes, or until vegetables are
tender, tossing occasionally with a metal spatula. Remove from the oven.



Place roasted vegetables in a serving bowl and toss with
lemon juice, raisins and pine nuts. Garnish with lemon zest and parsley, if desired.


*Christine’s recipes have been published in the Fresno Bee
newspaper, Sunset Magazine, Cooking Light Magazine, the New York Times, and at
https://thearmeniankitchen.com/.






Recent Posts

Thanksgiving Recipes Revisited

With Thanksgiving Day just hours away, I thought I’d share a few of our favorite,…

2 weeks ago

George Mardikian’s Chicken Tchakhokhbelli recipe, dish favored by Georgian princes.

My family and I had the distinct honor of meeting George Mardikian at his restaurant,…

5 months ago

Antonio Tahhan and his recipe for Kbeibat, Middle Eastern dumplings

My first encounter with Antonio (Tony) Tahhan, the Syrian-American food writer, researcher, and storyteller, spans…

5 months ago

Mother’s Day: year-long celebration

Mother’s Day isn’t an Armenian celebration. It’s one of those American “Hallmark” events – buy…

7 months ago

October 1, 2023 UPDATE: The ARAM Sandwich celebrated its 50th Anniversary – and now there’s more news!

Hi Everyone, and especially those living in the Sacramento, CA area,I know I’m a bit…

9 months ago

Tahnabour (Yogurt Soup) from Marian Amiraian

Sometimes people are lucky enough to be in the right place, at the right time.…

11 months ago

This website uses cookies. find out more.