Farmers Market Recipe of the Week: Roasted Eggplant


This week, Sustainable Utah features a tasty vegetarian treat from University Dining’s Matt Seare, chef for the Heritage Center. Look for these vegetables at today’s University of Utah Farmers Market!

IMG_1660Chef Seare’s Roasted Eggplant

½ lb. Eggplant
½ lb. Fresh Green Beans
10 Cherry Tomatoes
3 Cloves Garlic Chopped
1 Tbsp. Olive Oil
1 Tbsp. Curry Powder
1 Tbsp. Lime Juice
Salt and Pepper To Taste

Preheat oven to 450 F. Cut eggplant into large dice. Blanch beans for two minutes then shock in ice water until cool, drain well. Half cherry tomatoes. Combine all ingredients and toss well to coat vegetables. Place on a sheet pan and roast until eggplant starts to brown.

Serve warm and enjoy!


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