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The combo of eggplant and sweet potatoes is a unique one. The cumin in the dressing adds a warm, distinct, earthy Middle-Eastern flavor. However, it’s just a background, subtle note here, due to the more prominent lemon and honey flavors. Thanks to Leah E. for the inspiration.
1 medium eggplant, unpeeled and cubed
2 medium sweet potatoes, peeled and cubed
Gefen Olive Oil, for drizzling
salt, to taste
3 tablespoons Gefen Olive Oil
2 tablespoons Gefen Honey
1 teaspoon Pereg Cumin
1 tablespoon + 1 teaspoon vinegar
1 tablespoon + 1 teaspoon freshly squeezed lemon juice
salt, to taste
pepper, to taste
1/2 cup chopped fresh parsley
1/2 cup roasted slivered or sliced almonds
Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius). Line a baking sheet with Gefen Parchment Paper.
Place eggplant cubes on one side of the baking sheet and sweet potato cubes on the other. Drizzle with olive oil and sprinkle with salt. Place in the oven and bake for 30–35 minutes, or until soft. Toss once or twice midway.
Meanwhile, heat the olive oil, honey, cumin, vinegar, lemon juice, salt, and pepper in a medium-sized pot and bring to a boil. Reduce heat. Add the eggplant and sweet potato cubes and cook for one to two minutes, until everything is coated. Remove from heat.
Arrange on a platter. Top with fresh parsley in the center. Garnish with roasted almonds. Alternately, mix the parsley into the vegetables. Serve cold or room temperature. This dish freezes well.
Food and Prop Styling by Shiri Feldman.
Food Prep and Styling by Chef Suzie Gornish.
Photography by Felicia Perretti.
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