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.*
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. **
Toss the roasted vegetables with the scallions and feta cheese. Arrange on serving platter and drizzle with balsamic reduction.
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/