Sweet Potato Eggplant Wedge Salad
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Salad, Side Dish
Serves: 6
Ingredients
  • 1 medium eggplant
  • 3 large sweet potatoes
  • 3 tbsp extra virgin olive oil
  • 1 tsp kosher salt
  • ½ tsp black pepper
  • 1 cup balsamic vinegar
  • 1 cup crumbled feta cheese
  • ¾ cup chopped scallions, green parts only
Instructions
  1. Preheat oven to 400°F. Slice eggplant and sweet potato into wedges of about equal size. In a large bowl, mix with oil and spices. Lay flat on baking sheet, and roast for 30-40 minutes.*
  2. Meanwhile, bring the balsamic to a boil in a non-stick pan over medium-high heat. Once boiling, reduce to medium-low and simmer, stirring occasionally, until reduced by about half and gooey, about 30 minutes. **
  3. Toss the roasted vegetables with the scallions and feta cheese. Arrange on serving platter and drizzle with balsamic reduction.
  4. Serve warm. Store in fridge for up to one week.
Notes
*The eggplant were ready first for me, after 30 minutes. If this happens to you, just leave the sweet potatoes to cook a little longer.

**If preparing in advance, the balsamic reduction can be stored in a container in the fridge. It will be extremely sticky, so before serving, add a little water and slowly reheat.
Recipe by Lenses and Lentils at https://lensesandlentils.com/sweet-potato-eggplant-wedge-salad/