Eggplant with Sweet Potato and Salsa Verde
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Makes: 4 portions
Preparation Time: 35 mins
Cooking Time: 45 mins
Ingredients
500g eggplants, sliced crosswise into 1cm thick slices (about 8 slices)
2 large zucchini (yellow and green), sliced 1cm thick on diagonal
4 capsicums, sliced in half
100g snowpea sprouts
500g orange sweet potatoes, peeled and chopped
1 clove garlic, chopped
1 Tbsp fresh lemon juice
1 Tspn ground coriander
1 Tspn ground cumin
Extra virgin, cold pressed olive oil
Salsa Verde
1/3 cup fresh basil
1/3 cup fresh coriander
1/4 cup fresh mint
1/4 cup fresh dill
1 clove garlic, finely chopped
1 Tspn capers, drained and finely chopped
1 Tbsp fresh lemon juice
1 Tbsp extra virgin, cold pressed olive oil
Salt and pepper to taste
Method - for Salsa Verde
1. Combine all ingredients in a food processor and process until they are smooth.
2. Season with salt and pepper to taste.
Method
1. Cook sweet potato in a saucepan with salted water, uncovered, over medium heat for about 10 minutes, or until tender.
2. Drain the sweet potato and set aside.
3. Add the sweet potato into a food processor and also add the garlic, ground spices, lemon juice and 1-2 tablespoons of the olive oil and process until the mixture is smooth. Season with salt and pepper to taste.
4. Place eggplant, zucchini and capsicum pieces on an oven tray, brush with a little olive oil on both sides.
5. Roast the eggplant, zucchini and capsicum in a medium-hot oven at 200C for about 30 minutes, turning each piece over at about 15 minutes (or when browned on one side). Cook until both sides are browned and tender.
6. Spoon sweet potato mash onto plates and top with the layered vegetables in equal portions.
7. Add equal parts of the salsa verde on top of each stack.
8. Serve garnished with the snow pea sprouts.
This is a great vegetarian dish which is packed with dietary fibre and provides antioxidants and numerous vitamins and minerals..
Nutrition Information (per serving)
| Amount | % Daily Value |
|
| Calories | 269 | 13.5% |
| Calories from fat | 50 | 18.6% |
| Total fat | 5.6 g | 8.9% |
| Saturated fat | 0.8 g | 3.8% |
| Cholesterol | 0 mg | 0% |
| Sodium | 207 mg | 8.6% |
| Carbohydrate | 52.1 g | 23.2% |
| Dietary fibre | 12.4 g | 41.3% |
| Sugars | 6.6 g | n/a |
| Protein | 7.0 g | 4.7% |
