This recipe comes to us from Sara Linder of the food blog Lenses and Lentils.  Sara has been a Hungry Harvest Hero, and is the first to join our Fellows program!  She's an incredible asset to helping spread the mission of ending food waste and hunger. For not having a formal culinary background, absolutely crushes it on creative, simple, and affordably created recipes. Leave feedback below or tag #lensesandlentils on Instagram to share!

Serves: 6
Prep time: 10 minutes
Cook time: 30-40 minutes

Ingredients
1 medium eggplant
3 large sweet potatoes
3 tbsp extra virgin olive oil
1 tsp kosher salt
1/2 tsp black pepper
1 cup balsamic vinegar
1 cup crumbled feta cheese
3/4 cup chopped scallions, green parts only

  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.

*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.

https://lensesandlentils.wordpress.com/2017/05/02/sweet-potato-eggplant-wedge-salad/

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