Beetroot and Eggplant Bake


  • 3 medium sized beetroot
  • 1 large eggplant or 2 medium sized
  • 1 large red onion
  • 4 cloves garlic
  • Lemon juice from 2 lemons
  • 1/3 cup olive oil
  • 2 tbsps dried rosemary
  • Salt and pepper to your taste


  1. Preheat oven to 180 degrees celcious
  2. Peel beetroot and cut into cubes. Place in oven proof baking dish with lid
  3. Partly peel the eggplant, cut into cubes and place on top of the beetroot
  4. Cut onion in half and slice each half, not too thin, add to the dish
  5. Finely chop the garlic, sprinkle over the onion
  6. Pour lemon juice and olive oil over the vegetables
  7. Season with spices
  8. Put the lid on and bake for 20 minutes
  9. Take dish out of the oven and stir the vegetables for the juices to go through them
  10. Put back in oven and cook for a further 20 minutes
  11. Take out of the oven and serve with your favorite salad/green vegetables and protein.