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!
Prep time: 10 minutes
Cook time: 30-40 minutes
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
- 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.
*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.