🍠🌶️🍆 Spiced Sweet Potato & Eggplant Delight 🌿✨

Sweet Potato, Pepper and Eggplant Bake Recipe

🕒 Cook Time: 50 minutes
🕒 Prep Time: 15 minutes
🕒 Total Time: 1 hour 5 minutes
🍽️ Servings: 6

Description:

This delightful Sweet Potato, Pepper, and Eggplant Bake, hailed by The Guardian as reminiscent of a comforting roast vegetable curry, offers the perfect blend of flavors for cozy winter nights. Bursting with the goodness of sweet potatoes, eggplant, and peppers, this dish promises to be a delightful addition to your recipe collection.

Ingredients:

Instructions:

1. Preheat the oven to 200°C (400°F).

2. Prepare Vegetables:

   • Cut one of the onions into large chunks.
   • In a large roasting dish, combine the onion chunks, cubed sweet potatoes, eggplant, and diced green pepper.
   • Drizzle with 4 tablespoons of olive oil, ensuring all vegetables are coated.

3. Roast Vegetables:

   • Place the roasting dish in the preheated oven.
   • Roast for 30 minutes, turning the vegetables halfway through baking.

4. Prepare Spiced Tomato Mixture:

   • Meanwhile, in a frying pan, heat the remaining olive oil.
   • Add the roughly chopped onion and sauté until soft.
   • Stir in minced garlic, paprika, ground cumin, ground coriander, and turmeric. Cook for 5 minutes.
   • Add chopped tomatoes to the pan and continue cooking for an additional 5 minutes.

5. Combine Ingredients:

   • Pour in the vegetable stock and add drained chickpeas.
   • Season with salt, sugar, and Tabasco sauce to taste.
   • Mix well and allow flavors to meld.

6. Finish Baking:

   • Once the vegetables are lightly roasted, remove the roasting dish from the oven.
   • Pour the spiced tomato mixture over the roasted vegetables.
   • Stir gently to coat the vegetables in the flavorful sauce.
   • Reduce oven temperature to 190°C (375°F) and return the dish to the oven.
   • Bake for an additional 20-30 minutes, or until the vegetables are tender, stirring halfway through.

7. Garnish and Serve:

   • Just before serving, stir in the freshly chopped cilantro.
   • Serve the Sweet Potato, Pepper, and Eggplant Bake hot, with a dollop of sour cream on each plate.
   • Accompany with your choice of rice or bread for a satisfying meal.

Nutrition Facts (per serving):

• Calories: 376.1
• Fat: 22.8g
  • Saturated Fat: 6.6g
• Cholesterol: 20.7mg
• Sodium: 264.5mg
• Carbohydrates: 38.9g
  • Fiber: 9.7g
  • Sugar: 9.9g
• Protein: 7.2g

Recipe Notes:

• This dish can easily be customized with your favorite vegetables or additional spices.
• For a vegan option, substitute sour cream with coconut yogurt or cashew cream.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat in the oven or microwave until heated through for a quick and delicious meal.

With its aromatic spices, tender vegetables, and creamy finish, this Sweet Potato, Pepper, and Eggplant Bake is sure to become a staple on your dinner table. Enjoy the heartwarming flavors and comforting goodness of this delightful dish! 🍠🌶️🍆