Eggplant & Sweet Potato Stacks with Creamy Toasted Sesame Dressing
Image: My Intuitive Health
Eggplant & Sweet Potato Stacks with Creamy Toasted Sesame Dressing
Servings
4
Ingredients
For the Toasted Sesame Dressing
- 3 tbsp tahini
- 2 tsp sesame oil
- 1-2 tsp maple
- Juice of 1 lemon
- Water to thin
- Salt and pepper
For the Eggplant
- 1 large eggplant
- 1-2 tbsp olive oil
- Salt & pepper
For the Sweet Potato
- 1 sweet potato, cut 1/4 inch rounds
- 1 tbsp olive oil
- 1 tsp curry powder
- 1 tsp smoked paprika
- Salt & pepper
For the Salad
- 3 cups of arugula (or lettuce of choice)
- 1 avocado
- Juice of 1 lemon
- 1 tbsp freshly chopped dill
- 1 clove of garlic, minced
- 1 tsp honey
- 1/4 cup olive oil
- Salt & pepper
Instructions
Preheat the oven to 425 degrees and line 2 sheet trays with parchment paper. Roughly peel the eggplant then thinly slice it into ¼ inch thick rounds. Place the rounds on the parchment paper and season both sides with olive oil, salt, and pepper. Bake for about 20 minutes then flip. Bake the second side for about an additional 20 minutes, or until both sides are lightly brown and tender.
For the Sweet Potato
Thinly slice the sweet potato into ¼ inch thick rounds. Place the rounds on the parchment paper and season both sides with olive oil, curry powder, smoked paprika, salt, and pepper. Bake for about 15 minutes then flip. Bake the second side for about an additional 10-15 minutes, or until both sides are lightly brown and tender.
For the Sesame Sauce
Add all of the ingredients, besides the water, to a bowl and whisk. If the mixture is too thick, add water 1 tbsp at a time until the sauce is pourable. Taste for seasonings.
To Assemble
Layer an eggplant slice with sweet potato and repeat. Garnish with a drizzle of the sesame sauce.
On the side, mix together the lemon juice, oil, dill, honey, salt, and pepper. Toss with arugula and sliced avocado. Enjoy!
Shopping List
Produce
- 1 box of arugula (or lettuce of choice)
- 1 ripe avocado
- 1 large sweet potato
- 1 large eggplant
- Garlic, 1 clove
- 2 lemons
- Fresh dill
Pantry Staples
- SESAME oil (this has a distinct sesame taste to flavor the sauce)
- Tahini
- Smoked paprika
- Curry powered
- Maple syrup or honey
- Olive oil
- Salt & pepper
Equipment Needed
- 2 small bowls and whisk
- Two sheet trays lined with parchment paper
- Spatula
- Vegetable peeler
- Knife and cutting board
- Salad bowl
