“Isn’t that the emoji?”

“What does it taste like?”

“How do you make it?”

All frequently asked questions at Forty Acres Fresh Market. Low in calories and packed with nutrients like fiber and vitamins including Vitamins C and B-6, and antioxidants, eggplants are a popular meat substitute in vegetarian and vegan recipes (i.e. eggplant parmesan, eggplant lasagna, and more). Even meat eaters can get in on the health benefits of this veggie that’s technically a berry. Try this simple recipe recipe for sneaking some roasted eggplant onto your plate. 


PREP TIME: 15 Minutes


COOK TIME: 45 Minutes


5 Pounds Mix of Red Potatoes and
Sweet Potatoes, Cut Into Chunks

1 Eggplant (w/skin), Cut into Chunks

4 cloves Garlic, Minced

1 whole Onion, Peeled And Roughly Chopped

2 whole Green Bell Pepper, Seeded And Roughly Chopped

2 whole Red Bell Pepper, Seeded And Roughly Chopped

1/4 cup Olive Oil

1/2 stick Butter, Melted

1 tbsp Seasoned Salt

1 tbsp fresh thyme

1 teaspoon paprika

1 teaspoon Cayenne Pepper

Kosher Salt And Freshly Ground Black Pepper

Preheat the oven to 425 degrees F.

In a large bowl, toss together the potatoes, eggplant, garlic, onion, green bell pepper, red bell pepper, olive oil, butter, seasoned salt, thyme, paprika, cayenne pepper and some kosher salt and pepper.

Pour mixture in a single layer onto a rimmed baking sheet. Use two baking sheets if necessary. Bake for 20 to 25 minutes, shaking the pan twice.

Raise the heat to 500 degrees and bake until crisp and brown, 15 to 20 minutes, tossing twice.

Sprinkle with a little more salt and pepper before serving.

Recipe modified from thepioneerwoman.com.

Find eggplants, red potatoes, sweet potatoes, and more than 70 other varieties of fruits and vegetables at Forty Acres Fresh Market. Our next popup market is Friday 2/14- Sunday 2/16 at 5051 W Chicago Avenue. Visit fortyacresfreshmarket.com for market hours and more information.

CONTACT: michael@austinweeklynews.com