Serves: 4-6 as a side | Cooking time: 45 mins | Difficulty: Easy
These za'atar crusted sweet potatoes (with eggplant & chickpeas) are the bomb. We love these as a side next to any grilled meat, chicken or fish although it makes for a super satisfying meal in itself for meatless Mondays. It's a dish that takes humble roasted vegetables to another level, bursting with flavour, colour and aromas. The minty yoghurt is a great way to balance the chillis (although those are optional). You can also drizzle tahini on top, instead, if you'd like to make the vegan version. Either way, this will become a family favourite.
- Galilee Za'atar spice blend, 3 tablespoons
- Extra virgin olive oil
- 2 large sweet potatoes
- 1 eggplant
- 1x 425g can of chickpeas
- 200g Greek yoghurt
- 10g/small bunch of mint, leaves picked & finely chopped
- Organic Sumac, 2 teaspoons
- 1 lemon, rind grated and juiced
- 10g/small bunch of flat leaf parsley
- 1 mild red chilli, thinly sliced
- Sea salt & freshly ground black pepper
- Pre-heat the oven to 220c (200c if a fan oven). In a small bowl, mix 3 tbsp of Galilee Za'atar with 3 tbsp of olive oil to make a paste. Roughly chop the sweet potatoes and eggplant into 2-3cm chunks, place in a large baking tray and drizzle with the za'atar and olive oil paste. Add the chickpeas and mix well. Sprinkle some sea salt, and slide into the oven for 35-45 mins until the sweet potatoes and eggplant are soft, caramelised and cooked through (but not too mushy).
- While the sweet potatoes are roasting, make the minty yoghurt by mixing the yoghurt, sumac and mint in a medium sized bowl until fully combined. Set aside.
- When the sweet potatoes, eggplant and chickpeas are ready, move to a serving platter. Scatter the parsley and chilli to garnish. Drizzle some of the yoghurt (or tahini) and serve the rest in a small bowl. Enjoy as a side next to grilled meats or fish or as a delicious warm salad on its own.