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Roasted Fairy-Tale Eggplant



1lb Fairy Tale Eggplant –cut into halves

1lb sweet bell pepper—cut into matchsticks

1 creole tomato chopped

1 sweet onion chopped

1 ear corn

10 sprigs parsley chopped (stems removed)

6 cloves of garlic

2tbsp olive oil

1 bunch fresh dill chopped (stems removed)

Salt & Pepper to taste




Preheat oven to 400 degrees and grab a big baking dish or short-sided cookie sheet.

Slice the fairytale eggplant in half.

Chop sweet bell pepper, creole tomato, onion, parsley, and dill.

Shuck corn and slice kernels off cob.

Add salt & pepper to taste.

Add olive oil and garlic cloves (whole)



Roast for about 20 minutes until the veggies are fragrant, soft and caramelized.

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