Stuffed sliced Eggplant with sweet potato fries and dips

133 co2

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

Ingredients

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  • 2

    eggplant

  • 2

    tomato

  • 1

    red onion

  • 2

    sweet potatoes

  • 2

    stems of rosemary

  • 2

    beetroots

  • 2

    tbsp

    yoghurt

  • garden herbs of your choice

  • salt and pepper

Recipe

  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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