Sweet Potato, Mushroom, and Eggplant Bake
What Started it all:
sweet potato, mushrooms, egg plant
This delicious and hearty dish is a wonderful way to bring the family together around the dinner table. Packed with seasonal vegetables, it's not only nutritious but also bursting with flavor. Perfect for a cozy evening, this recipe serves four and is great for sharing!
Ingredients
- 2 large sweet potatoes, peeled and sliced
- 250g mushrooms, sliced
- 1 large eggplant, diced
- 4 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- Salt and pepper, to taste
- Fresh basil leaves, for garnish (optional)
- Grated Parmesan cheese (optional)
Instructions
- Preheat your oven to 200°C (400°F).
- In a large bowl, combine the sliced sweet potatoes, mushrooms, and diced eggplant.
- Drizzle the olive oil over the vegetables, then add the minced garlic, oregano, salt, and pepper. Toss everything together until well coated.
- Spread the vegetable mixture evenly on a baking tray lined with parchment paper.
- Roast in the preheated oven for about 30-35 minutes, or until the vegetables are tender and slightly caramelized, stirring halfway through for even cooking.
- Once cooked, remove from the oven and let it cool for a few minutes.
- Serve warm, garnished with fresh basil leaves and a sprinkle of grated Parmesan cheese if desired.
This dish not only highlights the natural flavors of the sweet potato, mushrooms, and eggplant but also creates a warm and inviting atmosphere for family meals. Enjoy the process of cooking together and savor the delicious results!