Sticky Baked Sweet Potatoes & Aubergines With Soy, Maple, Garlic & Ginger Recipe

INGREDIENTS:

• 3 large sweet potatoes (approx. 1.2 kg)
• 2 small-medium aubergines (eggplant)
• 20g piece fresh root ginger
• 2-3 cloves garlic
• 75ml olive oil
• 25ml tamari or soy sauce
• 1-2 tsp maple syrup

INSTRUCTIONS:

1. Preheat the oven to 200C.
2. Peel the sweet potatoes and cut into 4-5cm chunks. Wash the aubergines, remove the stalks, and cut into similar size pieces. Place the sweet potato and aubergine pieces in a large baking tray.
3. Peel the ginger and garlic, and place into a mini-chopper or food processor with the oil, tamari and maple syrup. Process to give a smooth dressing.
4. Pour the dressing over the vegetables and mix well so that everything is evenly coated. Bake in the preheated oven at 200C for around 40 minutes, until the sweet potatoes and aubergines are soft and golden.
5. Serve with salad as a main dish, or separately as a side dish.

Source: Family Friends Food

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