Aubergine, sweet potato and broad beans traybake
This baby aubergine, sweet potato and broad beans traybake is a lovely dish that can be served with rice as a vegan main meal or on the side of grilled/fried meat and fish. You can make it more spicy, by adding a chilli to the bake. For a vegetarian version serve it with some crumbled feta.
Ingredients
Method
- Preheat the oven to 190°C
- Cut the onion into 4 wedges, the baby aubergines in half, the sweet potatoes into chunks.
- Scatter these in a baking tray, then tuck the garlic cloves between them.
- Scatter the cumin seeds and dust the paprika & cayenne on top. Season with salt and pepper, then drizzle with oil and vinegar.
- Toss well.
- Bake in the oven for 15 minutes, then take out the tray.
- Add the tomatoes, passata and water. Toss well again and bake for another 10 minutes.
- Now add the broad beans, toss and bake for another 5 minutes or so, until the vegetables are tender.
- Add some fresh herbs and serve.