I have been trying out eggplant in different ways lately. Testing my tastes and cooking up new creations is always fun. Eggplant to me was never appealing, I always saw it breaded and fried like eggplant parmesan, and fried foods are not my thing. So I decided to buy some and test it in new ways. I’m finding out that I love it roasted. The texture is lovely, and it makes my kitchen smell delicious!
This one pan dish is simple and you can pair it in so many ways. I like to mix it in with dark greens in a salad, add chickpeas for a simple side dish, add it to curries, pita wrap with hummus, or even on vegan pizza!
Yield: 4-6 servings
1 medium eggplant
1 medium sweet potato