Christmas Eggplant Aubergine Delicious Winter Vegetables
Celebrate the flavors of the season with this vibrant Christmas Eggplant Aubergine recipe, a delightful medley of winter vegetables infused with warm spices and festive flair. Tender roasted eggplant, zucchini, red bell pepper, and cherry tomatoes are seasoned with aromatic cumin, cinnamon, and rosemary, then perfectly caramelized in the oven. A drizzle of balsamic vinegar and olive oil adds depth, while a garnish of ruby-red pomegranate seeds and fresh parsley brings brightness and a touch of holiday spirit. Quick to prep and easy to make, this dish is perfect as a wholesome vegetarian main or a stunning side dish at your Christmas table. Serve warm with crusty bread or rice and let your taste buds revel in the magic of winter vegetables!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 medium-sized eggplants (aubergines)
- 1 large red bell pepper
- 1 medium-sized zucchini
- 1 cup cherry tomatoes
- 1 medium-sized red onion
- 3 cloves garlic
- 4 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 1 teaspoon dried rosemary
- 0.5 teaspoons ground cinnamon
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 0.5 teaspoons ground black pepper
- 0.5 cup pomegranate seeds
- 2 tablespoons fresh parsley
Instructions
Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper.
Wash and dry all vegetables. Cut the eggplants into 1-inch cubes, slice the red bell pepper into strips, and slice the zucchini into half-moons. Halve the cherry tomatoes. Peel and cut the red onion into wedges. Mince the garlic.
Place the chopped eggplants, bell pepper, zucchini, cherry tomatoes, and onion on the baking sheet. Drizzle with olive oil and balsamic vinegar, then sprinkle with minced garlic, rosemary, cinnamon, cumin, salt, and black pepper. Toss everything to coat evenly, spreading the vegetables out in a single layer.
Roast in the preheated oven for 35-40 minutes, stirring halfway through, until the vegetables are tender and lightly caramelized.
Remove the vegetables from the oven and let cool slightly. Transfer to a serving dish.
Garnish with pomegranate seeds and sprinkle with chopped fresh parsley before serving.
Serve warm as a side dish, or pair it with crusty bread or rice for a complete vegetarian main course.
Nutrition Facts
Calories |
908 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.6 g | 76% | |
| Saturated Fat | 9.2 g | 46% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4263 mg | 185% | |
| Total Carbohydrate | 90.0 g | 33% | |
| Dietary Fiber | 27.2 g | 97% | |
| Total Sugars | 57.3 g | ||
| Protein | 12.4 g | 25% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 206 mg | 16% | |
| Iron | 5.9 mg | 33% | |
| Potassium | 2431 mg | 52% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
