Name: After salad for colder weather? Try out this roasted pumpkin and eggplant with spiced yoghurt
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 1 kg butternut pumpkin, peeled; 2 medium eggplants (700g), trimmed; ¼ cup olive oil; Salt and pepper, to taste; 2 tbsp pine nuts, toasted; 2 tbsp pepitas; ½ cup fresh mint leaves; Spiced yoghurt; ½ cup Greek yoghurt; 1 tbsp harissa spice blend

After salad for colder weather? Try out this roasted pumpkin and eggplant with spiced yoghurt

There are heaps of side salads out there, but when it comes to the cooler months, side vegies can be just as delicious!

There are heaps of side salads out there, but when it comes to the cooler months, side vegies can be just as delicious! This eggplant & pumpkin roast is both super easy and super delicious.

Ingredients

1 kg butternut pumpkin, peeled

2 medium eggplants (700g), trimmed

¼ cup olive oil

Salt and pepper, to taste

2 tbsp pine nuts, toasted

2 tbsp pepitas

½ cup fresh mint leaves

Spiced yoghurt

½ cup Greek yoghurt

1 tbsp harissa spice blend

Method

1.Cut pumpkin into 1cm-thick slices. Cut in half crossways. Cut eggplant lengthways into 3cm-thick wedges.

2.Toss pumpkin and eggplant in a large bowl with oil until coated. Season with salt and pepper. Transfer to two large oven trays lined with baking paper.

3.Cook in a hot oven (200C) for about 30 minutes, or until tender.

4.Meanwhile, make spiced yoghurt. Combine yoghurt and seasoning in a small jug.

5.Serve pumpkin and eggplant on a plate. Drizzle over spiced yoghurt. Sprinkle with pine nuts, pepitas and mint.

RELATED VIDEO: Roasted Pumpkin, Spinach & Feta Slice

Loading the player...

Want more delicious vegie recipes? Try out these ones below:

Maple roasted vegetables

Roast beef and vegetables with onion gravy

Roast vegetable tart

Loaded vegie tarts

Chantal Walsh