Roast aubergine with goulash sauce & sweet potato fries

Healthy sweet potato recipe for 2 people, takes only 30 mins; recipe has aubergine, rapeseed oil, sweet potatoes, thyme leaves, onion, green pepper, garlic cloves, smoked paprika, cherry tomatoes, tomato puree, vegetable bouillon powder, baby spinach and pumpkin seeds.

Roast aubergine with goulash sauce & sweet potato fries

Roast aubergine with goulash sauce & sweet potato fries

Recipe by Chef Soomro Course: Healthy sweet potato
Servings

2

servings
Prep time

10 mins

Ingredients

  • Onion: 2 small onions (190g), halved and sliced
  • Smoked Paprika: 1 tsp smoked paprika
  • Cherry Tomatoes: 85g cherry tomatoes, halved
  • Garlic Cloves: 2 garlic cloves, sliced
  • Aubergine: 1 large aubergine, thickly sliced
  • Sweet Potatoes: 225g prepared weight sweet potatoes, cut into narrow chips
  • Tomato Puree: 1 tbsp tomato puree
  • Baby Spinach: 200g bag baby spinach, wilted in a pan or the microwave
  • Rapeseed Oil: 4 tsp rapeseed oil
  • Green Pepper: 1 green pepper, deseeded and diced
  • Pumpkin Seeds: 25g pumpkin seeds
  • Thyme Leaves: 1 tbsp fresh thyme leaves, plus a few for sprinkling
  • Vegetable Bouillon Powder: 1 tsp vegetable bouillon powder

Directions

  1. Heat oven to 240C/220C fan/gas 7. Brush the aubergine slices with 1 tsp oil, put on a baking sheet and roast for 15 mins. Meanwhile place a wire cooling rack on top of a baking tray. Toss the sweet potatoes and thyme with 2 tsp oil, then scatter them over the rack and set aside until ready to cook.
  2. Heat 1 tsp oil in a non-stick pan, add the onions, cover the pan and leave to cook for 5 mins. Take off the lid and stir - they should be a little charred now. Stir in the green pepper and garlic, cover the pan and cook for 5 mins more. Put the sweet potatoes in the oven and bake for 15 mins while you get on with the rest of the sauce.
  3. Stir the paprika into the onions and peppers, pour in 150ml water, then stir in the cherry tomatoes, tomato puree and bouillon. Cover and simmer for 10 mins while you cook the spinach according to pack instructions. Stir in the seeds.
  4. Arrange the aubergine, fries and spinach in bowls and spoon on the goulash sauce. Scatter with thyme, if you like.