Roasted Eggplant with Chili and Figs


Prep Time: 10 mins
Cook Time: 20 mins
Yields: 2-4


  • 1 eggplant, cubed
  • 2 cups cherry tomatoes
  • 7-10 figs, sliced in half
  • 1/2 cup snow peas
  • 2 tablespoons olive oil
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon ground ginger
  • salt and pepper to taste
  • fresh parsley, for serving


  1. Preheat oven to 180°C. In a large bowl toss eggplant cubes, cherry tomatoes, figs and peas with olive oil and seasonings.
  2. Arrange on a baking tray and pop up in the oven. Bake for 20 minutes until soft. Serve warm and enjoy.


This recipe also makes a great side dish.

No Replies to "Roasted Eggplant with Chili and Figs"

    Leave a reply

    Your email address will not be published.