This is a smart and quick kitchen creation and just as delicious served cold with a green leaf salad in the summer.  No need to make a sauce.  I just used canned chopped tomatoes.  Who wants to spend hours in a hot kitchen during Maltese summer months?

Here’s how to make it.

Eggplant sweet potato bake 1

1 Eggplant sliced
2 small sweet potatoes, sliced with skin on [or one large]
2 tablespoons olive oil
200g feta cheese
6 tablespoons grated mozzarella
1 large can peeled tomatoes
1 teaspoon Oregano

eggplant and sweet potato bake x tra

Flat leaf parsley, finely chopped
Mix of fresh herbs, finely chopped

A drizzle of virgin olive oil
Some baking paper
Salt and freshly ground pepper

Line a baking tray with baking paper.
Drizzle some oil and layer the sliced sweet potatoes with skin on to line the bottom of the dish.

eggplant sweet potato bake 3
Arrange the eggplant slices on top, season and drizzle with a touch of olive oil. Sprinkle half of the dried oregano
Place in a preheated oven at 180 C for 30 minute.

Eggplant sweet potato bake 4

Take out of the oven and arrange the crumbled feta cheese on top. Add the canned tomatoes.
Scatter the rest of the dried oregano on top and another few drops of olive oil, half the mixed fresh herbs and then the grated mozzarella. Return to the oven for another 30 minutes.
Remove from the oven and garnish with parsley and the rest of the fresh herbs

eggplant sweet potato bake 6

I use Fior di Vita feta and mozzarella cheese by Quality Foods Marketing
Filippo Berio Olive Oil and X-tra tinned tomatoes by Rimus Group
Fresh Organic Vegetables by Barbuto

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