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
Pre-heat your oven to 375*F and have a baking sheet lined with foil ready to go (less clean up!)
Wash the sweet potato and eggplant. Remove the top of the eggplant and cut in half, then cut those in half so you have four large pieces. Cut each into half-inch slices so you’re left with roughly the same size pieces so it will back evenly.
Peel the sweet potato if you want and cut in the same way like the eggplant.