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Roast aubergine with goulash sauce & sweet potato fries

Aubergine goulash with spinach and sweet potato fries in bowl

Roast aubergine with goulash sauce & sweet potato fries

Name: Roast aubergine with goulash sauce & sweet potato fries
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 2
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 a few 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; 25g pumpkin seeds

Sara Buenfeld

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Serves 2

Easy

Prep: 10 mins

Cook: 30 mins

A star rating of 4.3 out of 5.49 ratingsRate

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Try aubergine for a filling veggie meal worthy of Sunday lunch. Teamed with a goulash sauce and sweet potato chips, you can pack in all five of your 5-a-day

Gluten-free

Healthy

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

1 large aubergine

thickly sliced
4 tsp rapeseed oil
225g prepared weight sweet potatoes

cut into narrow chips
1 tbsp fresh thyme leaves

plus a few 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
25g pumpkin seeds

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Nutrition: per serving

kcal405

low
fat16g

low
saturates2g
carbs43g
sugars25g
fibre18g
protein13g
salt0.3g

Method

step 1

Heat oven to 240C/220C fan/gas 7. 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.
step 2

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. Put the sweet potatoes in the oven and bake for 15 mins while you get on with the rest of the sauce.
step 3

Stir the paprika into the onions and peppers, pour in 150ml water, then stir in the cherry tomatoes, tomato purée and bouillon. Cover and simmer for 10 mins while you cook the spinach according to pack instructions. Stir in the seeds.
step 4

Arrange the aubergine, fries and spinach in bowls and spoon on the goulash sauce. Scatter with thyme, if you like.

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A star rating of 4.3 out of 5.49 ratings

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