Roasted Aubergine and Courgette with Sumac and Herbs in a baking tray with a wedge of lemon
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Roasted Aubergine and Courgette with Sumac and Herbs

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.
Prep Time10 mins
Cook Time35 mins
Course: Side Dish
Cuisine: Middle Eastern
Servings: 4 people
Calories: 210kcal
Author: Georgina Hartley

Ingredients

  • 2 aubergines
  • 2 courgettes
  • 60 ml olive oil
  • ¾ teaspoon sumac
  • ¼ teaspoon kosher salt
  • 1/8 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.

Nutrition

Calories: 210kcal | Carbohydrates: 17g | Protein: 4g | Fat: 16g | Saturated Fat: 2g | Sodium: 161mg | Potassium: 821mg | Fiber: 8g | Sugar: 11g | Vitamin A: 734IU | Vitamin C: 27mg | Calcium: 46mg | Iron: 1mg