Aubergine, sweet potato and broad beans traybake
Prep Time
10 minutes
Cook Time
30 minutes
Total Time
40 minutes
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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.
Ingredients
- 4 baby aubergines
- 2 medium sweet potatoes
- 1 red onion
- 3 cloves of garlic
- 1 tsp cumin seeds
- 1 tsp paprika
- ΒΌ tsp cayenne
- 2 Tbsp olive oil
- 1 Tbsp red wine vinegar
- 1 handful baby tomatoes
- 1 cup passata
- Β½cup water
- 1 cup broad beans
- Salt & pepper
- Chopped fresh herbs to serve ( mint, parsley, coriander work best)
Instructions
- Preheat the oven to 190Β°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.
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Categories
- Meal Type: - Everyday - Lunch - Main - Quick & Easy - Seasonal - Side - Supper
- Cuisines: - Middle Eastern
- Occasions: - Sunday Lunch
- Ingredients: - Other Vegetables - Roots & Bulbs
- Health and Diet: - 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
- Skill Levels: - Easy
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