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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
3 tablespoons olive oil |
1 medium-large eggplant, cut into 3/4-inch cubes |
2 medium zucchini, cut into 3/4-inch cubes |
4 plum tomatoes, cut into 3/4-inch cubes |
2 teaspoons ground cumin |
1 large green onion, chopped |
1 tablespoon fresh lemon juice |
1 tablespoon minced fresh mint |
1 tablespoon minced fresh cilantro |
1 large garlic clove, pressed |
Directions:
1. Preheat broiler. Brush heavy large baking sheet with 1 tablespoon olive oil. Combine eggplant, zucchini, and tomatoes on baking sheet. Drizzle with remaining olive oil; toss well. Sprinkle with cumin. Season with salt and pepper. Broil until eggplant begins to brown and vegetables are tender, stirring frequently, about 20 minutes. Transfer to bowl; cool slightly. Mix in remaining ingredients. Season with salt and pepper. Serve warm or at room temperature.
2. Per serving: calories, 150; fat, 11 g; sodium, 15 mg; cholesterol, 0 mg Nutritional analysis provided by Bon Appétit
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