Thursday, March 12, 2020

Roasted Eggplant with Raisins and Pine Nuts by Christine Vartanian Datian

Vegetable dishes are abundant during the Lenten season. Christine Datian shares one of her go-to recipes which is perfect during Lent, or anytime.

Christine’s Roasted Eggplant with Raisins and Pine Nuts dish recently appeared in The Armenian Mirror Spectator. What is truly special about this recipe is that it’s both savory and sweet, thanks to the addition of sweet potatoes and raisins.

Roasted Eggplant with Raisins and Pine Nuts by Christine Vartanian Datian

Serves 4
Christine Datian's Roasted Eggplant with Raisins and Pine Nuts


Note: (Vegetables will shrink while baking, so do not cut them too small.)

1 lb. eggplant (you can fit up to 2 lbs. eggplant per baking sheet if you want to double the recipe), peeled or unpeeled, cut into 1-inch cubes
2 medium zucchinis, peeled, cut into 1/4-inch-thick rounds
1 each medium green and red pepper bell pepper, cored, cut into chunks or strips
1 large red onion, cut into 1/4-inch-thick half-moons
1 large sweet potato, peeled, cut into 1-inch cubes
2-3 tablespoons olive oil
Salt and black pepper, to taste
1/2 teaspoon each paprika and cumin
Juice of 1 lemon
1/2 cup golden raisins
2-3 tablespoons toasted pine nuts

Garnishes: Lemon zest and/or chopped parsley, optional


Salt the eggplant. Place the eggplant in a colander or salad spinner and sprinkle with salt. Toss to combine, then let the eggplant sit for 30 minutes. If you’re using a colander, you’ll want to place it in a sink or bowl, as the eggplant will let off a bit of water. Rinse the eggplant under cool water and then dry thoroughly.

Preheat oven to 425°F. Line a large baking pan with parchment paper sprayed lightly with cooking spray.

In a large bowl, toss the eggplant and vegetables with olive oil, salt, pepper, paprika, and cumin. Spread mixture in a single layer on prepared baking pan. Bake for 25 to 35 minutes, or until vegetables are tender, tossing occasionally with a metal spatula. Remove from the oven.

Place roasted vegetables in a serving bowl and toss with lemon juice, raisins and pine nuts. Garnish with lemon zest and parsley, if desired.

*Christine’s recipes have been published in the Fresno Bee newspaper, Sunset Magazine, Cooking Light Magazine, the New York Times, and at

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