Sweet Potatoes and Eggplant w/ Tahini Sauce and Feta
Roasted sweet potatoes and eggplant topped with cherry tomatoes, spiced chickpeas, feta and fried egg, all drizzled with curry tahini sauce!
Servings: 2 people
- 2 sweet potatoes
- 1 eggplant
- ½ cup Curry Tahini Sauce
- ½ cup cherry tomatoes
- 2 tablespoons cilantro leaves
- ½ cup Spiced Chickpeas
- ½ cup feta crumbled
- 2 eggs
Slice sweet potatoes and eggplant into ½” slices. In a medium bowl, toss sweet potatoes with 1 tablespoon cooking oil and a pinch of salt. Lay sweet potato slices flat on Brava metal tray. On your oven touchscreen, choose Cook → Vegetables → Potatoes → Sweet Potatoes/Yams → Sweet Potatoes/Yams → ½” Rounds → 3 Zones Full on your oven touchscreen and follow instructions. While sweet potatoes are cooking, split Curry Tahini Sauce between two serving plates.
When sweet potatoes are done cooking, lay slices on top of Curry Tahini sauce on serving plates and wash your tray. Toss eggplant slices with 1 tablespoon cooking oil and a pinch of salt. Lay eggplant slices flat on Brava metal tray. On your oven touchscreen, choose Cook → Vegetables → Eggplant→ ½” Rounds → 3 Zones Full and follow instructions.
While eggplant is cooking, slice cherry tomatoes in half and coarsely chop cilantro.
When eggplant is done cooking, arrange over top of sweet potato slices. Garnish with cilantro, cherry tomatoes, Spiced Chickpeas, feta, and fried egg (if desired).