Sweet Potato With Creamy Eggplant
Ingredients
Metric
1 large sweet potato
600 g ~ 2 medium eggplants
30 ml milk | soy, oat or cashew
30 g tahini
10 g lemon juice or vinegar
½ tsp ground cumin
½ tsp garlic powder
½ tsp salt
Optional Garnish:
2 tbsp fresh parsley
ground black pepper for taste
US
1 large sweet potato
21 oz ~ 2 medium eggplants
2 tbsp milk | soy, oat or cashew
2 tbsp tahini
2 tsp lemon juice or vinegar
½ tsp ground cumin
½ tsp garlic powder
½ tsp salt
Optional Garnish:
2 tbsp fresh parsley
ground black pepper for taste
MAKES2 portions
PREP TIME5 minutes
COOKING TIME40 minutes
TOTAL TIME45 minutes
Steps
1Preheat the oven to 220°C (440°F). Line a baking tray with baking paper. Cut the sweet potato in half and place it on the tray. Add whole eggplants next to it.
2Bake for 40 minutes, or until soft and fully cooked.
3Remove the eggplants from the oven. Peel off the skin and scoop the flesh into a small blender cup.
4Add milk, tahini, lemon juice (or vinegar), garlic powder, and ground cumin.
5Blend until smooth (~2 minutes).
6Place cooked sweet potatoes on plates.
7Gently mash the inside with a fork.
8Spoon the eggplant paste over each potato.
9Garnish with fresh parsley and sprinkle with ground black pepper to taste.
Nutritional Info
Makes 2 portions
353 Calories per portion
10g protein
64g carbohydrates
17g fiber
10g fat
353 Calories per portion
10g protein
64g carbohydrates
17g fiber
10g fat
High in Vitamin A
High in Vitamin K
High in Potassium
High in Manganese
High in Copper
High in Vitamin K
High in Potassium
High in Manganese
High in Copper
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