Lemon & Thyme Roasted Potatoes with Balsamic Eggplant & Tomatoes
5 potatoes, chopped into bite sized cubes
5 tomatoes, quartered
1 eggplant, chopped into small pieces
1 onion, chopped into quarters
1 lemon, juiced
small bunch thyme
1 tsp cumin
Place the chopped potatoes onto a baking tray lined with baking paper and sprinkle with salt and cumin powder. Add some thyme sprigs and place the tray into the oven at 180° C for 25 minutes.
Place the eggplant and chopped tomatoes onto the baking paper lined oven tray and drizzle with balsamic vinegar, then sprinkle with sugar and a dash of salt. Place into the oven at 180° C for 25 minutes. Remove the trays of vegetable from the oven after 25 minutes.
Add lemon juice and salt to the potatoes. Then serve the tomatoes and eggplant alongside the potatoes.
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