Stuffed sliced Eggplant with sweet potato fries and dips

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Luisa Zabel and Linda de Boer’s Winning Recipe using ingredients from the Mystery Box challenge


Learn more about ingredients & techniques with our EFL cooking guide

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  • 2


  • 2


  • 1

    red onion

  • 2

    sweet potatoes

  • 2

    stems of rosemary

  • 2


  • 2



  • garden herbs of your choice

  • salt and pepper


  1. Preheat oven at 200 degrees Celsius
  2. Cut the sweet potatoes in fries shape, mix them with some olive oil and rosemary and also put them in the oven for about 35 minutes.
  3. Cut the eggplant into slices without cutting the top so that the slices are still attached together.
  4. In between of the slices place the tomato and onion slices. (see picture) Optional* sprinkle some vegan cheese on top
  5. Place into oven for about 20 minutes or until done.
  6. Meanwhile, cook the beetroot in big pieces until soft.
  7. Prepare a yoghurt dip by adding the garden herbs* and some salt and pepper.
  8. After done, cut them in slices to eat with the yoghurt and sprouts.

Put it all together as seen on the picture and voila! Enjoy your meal!*Recommended garden herbs are thyme, rosemary and basil.

Recipe provided by Luisa Zabel and Linda de Boer

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