Sweet Potato and eggplant bake

Sweet Potato and eggplant bake


500g Sweet potato
500g Eggplant
1 medium onion
100g mushrooms
‘2 cloves of garlic
Fresh basic
400g canned tomatoes
50g baby spinach leaves
Coconut oil
R250g ricotta cheese
50g reduced fat mozzarella


1. Preheat oven to 200. Cut sweet potato into 1cm thick, long diagonal pieces. Place the
sweet potato on a baking tray. Spray with oil and sprinkle over some pepper. Bake for
approx 30 mins or until tender.

2. Spray a large non-stick fry pan with oil and heat over medium heat. Cook the eggplant
slices in batches– 2-3 mins or until golden. Transfer to a plate and set aside.

3. Add some more oil to the pan. Add the onion, mushrooms and garlic. Cook for approx 5
mins. Set aside and cool. Combine the ricotta and basil in a bowl.

4. Spread a little of the tomato over the base of the baking dish. Arrange half the eggplant
on top. Top with the mushroom mixture followed by the sweet potato, ricotta mixture,
half the remaining tomato and the remaining eggplant. Top with the remaining tomato
and sprinkle with the mozzarella. Bake for 30-45 mins or until golden. Serve with spinach
and rocket leaves.

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