Aubergine, sweet potato and broad beans traybake

Published on 11 Nov 2024 | In Middle Eastern | By Wholeness |

- Prep Time
- 00:10 Minutes
- Cook Time
- 00:30 Minutes
- Difficulty Level

Background

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.

Recipe Rating

(5 /5)
(0 Rating)

Combination, Dairy Free, Detox, Diabetic, Egg Free, Gluten Free, Healthy, High Fibre, Low Calorie, Low Cholestrol, Low Fat, Low GI, Low Salt, Nut Free, Sugar Free, Vegan

The Recipe

Ingredients

4 baby aubergines
2 medium sweet potatoes
1 red onion
3 cloves of garlic
1 tsp cumin seeds
1 tsp paprika
¼ tsp cayenne
2 Tbsp olive oil
1 Tbsp red wine vinegar
1 handful baby tomatoes
1 cup passata
½cup water
1 cup broad beans
Salt & pepper
Chopped fresh herbs to serve ( mint, parsley, coriander work best)

Instructions

1. Preheat the oven to 190°C
2. Cut the onion into 4 wedges, the baby aubergines in half, the sweet potatoes into chunks.
3. Scatter these in a baking tray, then tuck the garlic cloves between them.
4. Scatter the cumin seeds and dust the paprika & cayenne on top. Season with salt and pepper, then drizzle with oil and vinegar.
5. Toss well.
6. Bake in the oven for 15 minutes, then take out the tray.
7. Add the tomatoes, passata and water. Toss well again and bake for another 10 minutes.
8. Now add the broad beans, toss and bake for another 5 minutes or so, until the vegetables are tender.
9. Add some fresh herbs and serve.