Go Back

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.
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Resting Time 4 hours
Total Time 45 minutes
Servings: 4 people
Cuisine: Middle Eastern
Calories: 1234
Ingredients Method

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
  • ½ cup water
  • 1 cup broad beans
  • Salt & pepper
  • Chopped fresh herbs to serve mint, parsley, coriander work best

Method
 

  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.