Greek-Inspired Sweet Potato, Mushroom, and Eggplant Bake with Feta
What Started it all:
sweet potato, mushrooms, egg plant, feta cheese
This delightful Mediterranean dish combines the earthy flavors of sweet potatoes, mushrooms, and eggplant, topped with creamy feta cheese. It's a perfect vegetarian option that’s hearty enough to satisfy everyone at the table. Enjoy this dish as a main course or a side!
Ingredients
- 2 medium sweet potatoes, peeled and diced
- 2 cups mushrooms, sliced (button or cremini)
- 1 large eggplant, diced
- 200g feta cheese, crumbled
- 3 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Instructions
- Preheat your oven to 200°C (400°F).
- In a large mixing bowl, combine the diced sweet potatoes, mushrooms, and eggplant.
- Drizzle the olive oil over the vegetables and add the minced garlic, dried oregano, salt, and pepper. Toss everything together until well coated.
- Spread the vegetable mixture evenly in a large baking dish.
- Bake in the preheated oven for about 25-30 minutes, or until the sweet potatoes are tender and the eggplant is cooked through.
- Remove the baking dish from the oven and sprinkle the crumbled feta cheese evenly over the top.
- Return the dish to the oven and bake for an additional 10 minutes, until the feta is slightly golden and melted.
- Once done, remove from the oven and let it cool for a few minutes. Garnish with fresh parsley if desired.
This Greek-inspired bake is not only delicious but also packed with nutrients. It's a wonderful way to enjoy the flavors of the Mediterranean while making use of wholesome ingredients. Serve it warm and watch it disappear from the table! Enjoy your culinary creation!