Roast aubergine with goulash...Roast aubergine with goulash sauce & sweet potato fries

Name: Roast aubergine with goulash sauce & sweet potato fries
Prep time: 16 min
Cook time: 40 min
Total time: 56 min
Yield: 2 Persons
Ingredients: 1 large aubergine, thickly sliced; 4 tsp rapeseed oil; 225g prepared weight sweet potatoes, cut into narrow chips; 1 tbsp fresh thyme leaves, plus 3 for sprinkling; 2 small onions (190g), halved and sliced; 1 green pepper, deseeded and diced; 2 garlic cloves, sliced; 1 tsp smoked paprika; 85g cherry tomatoes, halved; 1 tbsp tomato purée; 1 tsp vegetable bouillon powder; 200g bag baby spinach, wilted in a pan or the microwave

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Cuisine

International

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Servings

2 Persons

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Prep Time

16 Minutes

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Cook Time

40 Minutes

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Difficulty

Medium Level

If you want to add more gluten free, dairy free, lacto ovo vegetarian, and whole 30 recipes to your repertoire, Roast aubergine with goulash sauce & sweet potato fries might be a recipe you should try. This recipe serves 2 and costs $3.73 per serving. This side dish has 398 calories, 13g of protein, and 16g of fat per serving. 1 person has tried and liked this recipe. It is a pretty expensive recipe for fans of American food. Head to the store and pick up aubergine, bell pepper, thyme leaves, and a few other things to make it today. It is brought to you by BBC Good Food. From preparation to the plate, this recipe takes roughly 40 minutes. Overall, this recipe earns a pretty good spoonacular score of 75%. Similar recipes include Steaks with goulash sauce & sweet potato fries, Sweet Potato Fries with Walnuts, Brown Sugar, & Sweet Chili Sauce, and Sweet Potato Fries with Walnuts, Brown Sugar, & Sweet Chili Sauce.

DeliciousTastyWell Prepared

Ingredients

•1 large aubergine, thickly sliced

•4 tsp rapeseed oil

•225g prepared weight sweet potatoes, cut into narrow chips

•1 tbsp fresh thyme leaves, plus 3 for sprinkling

•2 small onions (190g), halved and sliced

•1 green pepper, deseeded and diced

•2 garlic cloves, sliced

•1 tsp smoked paprika

•85g cherry tomatoes, halved

•1 tbsp tomato purée

•1 tsp vegetable bouillon powder

•200g bag baby spinach, wilted in a pan or the microwave

Cooking Instructions

01
Heat oven to 240C/220C fan/gas
02
Brush the aubergine slices with 1 tsp oil, put on a baking sheet and roast for 15 mins. Meanwhile place a wire cooling rack on top of a baking tray. Toss the sweet potatoes and thyme with 2 tsp oil, then scatter them over the rack and set aside until ready to cook.
03
Heat 1 tsp oil in a non-stick pan, add the onions, cover the pan and leave to cook for 5 mins. Take off the lid and stir they should be a little charred now. Stir in the green pepper and garlic, cover the pan and cook for 5 mins more.
04
Put the sweet potatoes in the oven and bake for 15 mins while you get on with the rest of the sauce.
05
Stir the paprika into the onions and peppers, pour in 150ml water, then stir in the cherry tomatoes, tomato pure and bouillon. Cover and simmer for 10 mins while you cook the spinach according to pack instructions. Stir in the seeds.
06
Arrange the aubergine, fries and spinach in bowls and spoon on the goulash sauce. Scatter with thyme, if you like.

Cooking Reviews

“

The Caprese Salad Skewers recipe was a triumph! I prepared them for a party's barbecue and everyone loved them. The basil was so aromatic, the mozzarella so fresh, and the skewers were the perfect size and an appropriate.

Michael Burns

July 1, 2023