Roasted Aubergine and Courgette with Sumac and Herbs
This post contains affiliate links. Please read my disclosures.
These easy Roasted Aubergine and Courgettes are sprinkled with sumac and tossed with fresh herbs and a squeeze of lemon before serving. A wonderful vegetable dish which can be eaten hot or as part of a salad buffet.
Table of contents
This is an excellent standby week night meal which takes moments to prepare. The vegetables don’t even need peeling, just minimal chopping and then 30-40 minutes roasting in the oven.
Aubergines and courgettes are often misunderstood vegetables as they seem difficult to cook correctly. Sometimes with watery or oily results.
However this recipe is so easy and absolutely foolproof that aubergines and courgettes will become your absolute go-to veg choice when you are looking for a quick meal.
Why you'll love this recipe
- Minimal prep time so ideal if you need a hands off dinner.
- The sumac, fresh herbs and lemon balance out the richness of the roasted vegetables.
- You can make ahead as this dish is just as good eaten at room temperature.
- Roasted Aubergine (eggplant) and Courgette (zucchini) can accompany a variety of different meals.
Do you need to salt aubergines?
Yes and no. Years ago aubergines were much more bitter so they required salting to make them more palatable. The bitterness has been bred out of them now though so there is no more need to salt for that purpose. However, aubergines do soak up a lot of oil when cooking so salting them prior to cooking helps the aubergine to absorb less oil.
I’m happy to report though that there is no need to salt the aubergines in this recipe. We are looking for speed here.
TIP: If you feel the end result is too oily then you can pat the vegetables dry with clean kitchen paper before tossing with the herbs and lemon.
List of ingredients needed
- aubergines (eggplant)
- courgettes (zucchini)
- sumac
- fresh mint
- fresh coriander
- fresh parsley
- lemon
- olive oil
- salt
- ground black pepper
What is sumac?
Sumac is popular in middle eastern cooking. It has a tart lemony flavour. Lovely sprinkled over salads, grilled meats or vegetables.
Here it adds a tanginess to the roasted vegetables, cutting through the richness of the olive oil.
How to roast aubergine and courgette
There is minimal prep involved here.
- Cut each vegetable into 8 wedges, by slicing in half width ways, then cutting the halves length ways twice.
- Toss in the olive oil, sumac and salt and pepper.
- Roast for 30-40 minutes (depending on how large your vegetables were to begin with).
- Finally toss with the fresh herbs and lemon.
What to serve with roasted aubergine and courgette
- Lamb Kebabs
- Roasted Chicken
- Toss through with pasta for a vegan main dish
- Serve drizzled with garlicky yoghurt
- Take to a pot luck for a healthy veggie option
More vegetable side dishes you'll love
If you make this Roasted Aubergine and Courgette with Sumac and Herbs then please leave a comment below and/or give the recipe a rating. If you then go on to use this recipe as a launch pad for your own culinary creation then I’d also love it if you’d share it and tag me on Instagram. It is so lovely for me to see your versions and variations of my recipes.
Enter your email below to get this recipe sent to your inbox plus get new recipes, baking tips, and updates.
Roasted Aubergine and Courgette with Sumac and Herbs
Ingredients
- 2 aubergines - eggplants
- 2 courgettes - zucchini
- 60 g olive oil
- ¾ teaspoon sumac
- ¼ teaspoon kosher salt
- ⅛ teaspoon ground black pepper
- 10 g mint leaves - roughly chopped
- 10 g coriander leaves - roughly chopped
- 10 g parsley leaves - roughly chopped
- Wedge of lemon
Instructions
- Pre-heat the oven to 180°C/160°C fan/gas mark 4.
- Prepare the courgette and aubergine by slicing off the stems. Cut each one in half width ways. Halve each again lengthways and then cut into 16 wedges in total.
- Place the wedges on a baking tray then toss with the olive oil, sumac and salt and pepper.
- Roast for 30-40 minutes, checking halfway through to give a good mix around.
- Once the aubergine and courgette are soft, lightly browned and slightly crispy at the corners then remove from the oven.
- Sprinkle over the fresh herbs, mixing together with a squeeze of lemon.
Notes
- Cut aubergine browns quickly so don’t leave it hanging around the kitchen after you have turned it into wedges.
- You can enjoy this dish hot from the oven or cooled and served at room temperature.
- Lovely served with grilled lamb or chicken or tossed through pasta for a vegan option.
Ingredient measurements
- Please note when you see ‘grams’ listed as opposed to ‘millilitres,’ or any other term of measurement, that is not incorrect. I weigh all of my ingredients, including liquids, for accuracy.
- US customary measurements for the ingredients provided are based on a conversion calculator. This recipe was tested with metric measurements and I recommend using a digital scale to weigh ingredients for the most accurate results. READ MORE >>> Why you should always weigh vs measuring with cups
Nutrition information
Please note that the nutrition information provided below is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients you use. Please seek a professional nutritionist’s advice for further clarification.Nutrition
Update Notes: This recipe was originally posted in 2014, but was updated in August of 2019 to make the recipe instructions clearer as well as nutritional information and expert tips.
Gorgeous recipe! Thank you so much for sharing 🙂
Thank you Kate!