Pan-Seared Aubergine with Canadian Skillet Flair
A delicious and flavorful vegetarian dish that combines the natural sweetness of aubergine with the savory taste of a Canadian skillet.
Ingredients
- ●1 large Aubergine
- ●2 tsp Canadian Skillet Seasoning
- ●2 tbsp Olive Oil
- ●0.5 tsp Salt
- ●0.25 tsp Black Pepper
- ●2-3 Baby Potatoes
Instructions
- 1
Preheat the oven to 400°F (200°C).
- 2
Cut the aubergine into 1-inch cubes and place on a baking sheet lined with parchment paper.
- 3
Drizzle the olive oil over the aubergine and sprinkle with salt, black pepper, and Canadian Skillet Seasoning.
- 4
Toss the aubergine to coat evenly and roast in the oven for 20-25 minutes, or until tender.
- 5
While the aubergine is roasting, peel and chop the baby potatoes into 1-inch cubes.
- 6
Heat a large skillet over medium-high heat and add a small amount of olive oil.
- 7
Add the baby potatoes to the skillet and cook for 5-7 minutes, or until they start to brown.
- 8
Add the roasted aubergine to the skillet with the potatoes and stir to combine.
- 9
Continue cooking for an additional 2-3 minutes, or until the aubergine is heated through and the potatoes are cooked to your liking.
- 10
Serve hot and enjoy!