Ingredients
Eggplant and sweet potato:
- Eggplant
- Sweet potato
- S&p
- Tumeric
- Tahini
- Paprika
- Garlic
- Fresh ginger
- Sunflower or olive oil
- preheat oven 425. Chop eggplant and sweet potato. Put in a baking sheet and season generously with above ingredients. Drizzle with oil and bake for about 20 minutes or until sweet potato is soft.
Croutons:
- Bread
- Sunflower or olive oil
- Tumeric
- Paprika
- Oregano
- s&p
- Dash cayenne pepper
- Mustard seeds to be added near the end of bake or small squirt of mustard mixed in say beginning
- chop desired bread in cubes and put in pan. Toss with equal in parts butter to oil- not too much but enough to get the seasons to stick. Season with above ingredients and add pan to the oven with sweet potatoes. Bake until crispy.
- at this point you can add bacon in a sheet pan to the oven too
Salad dressing:
- 1/3 part red or white wine vinegar
- 2/3 parts olive or sunflower oil
- Squeeze of Dijon mustard
- Spoonful of tahini
- Grated garlic clove
- S&p to taste
- Spoonful white sugar (optional)
- Zest and juice of half lemon
- Leaves of 3 sprigs of fresh thyme
- T. Tumeric
- shake together in a jar
Salad:
- Chopped green onion
- Bacon bits if you did not bake/chop your own
- Grated motzerella cheese
- Greens of your choice
-Add together and enjoy!
Notes
This is my sister's recipe and it's currently my absolute favorite. I'm a little obsessed :) made it for dinner and have been eating it for lunch all week. If you don't have eggplant it tastes great with just sweet potato. If you do have eggplant, it just takes on the taste of the seasoning :)