Lemon-oregano Roasted Eggplant & Potato

Name: Lemon-oregano Roasted Eggplant & Potato
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 2
Cuisine: Global
Ingredients: 1 teaspoon dill weed; 454 grams cubed eggplant; 59 milliliters lemon juice, divided use; 2 Tbsps olive oil; 1 onion, halved and sliced; 2 Tbsps minced oregano; 1 teaspoon red wine vinegar; 454 grams cubed Russet potatoes

Lemon-oregano Roasted Eggplant & Potato is a gluten free, whole 30, and vegan side dish. One serving contains 402 calories, 8g of protein, and 15g of fat. This recipe serves 2. Head to the store and pick up dill weed, eggplant, russet potatoes, and a few other things to make it today. From preparation to the plate, this recipe takes around 45 minutes.