This dish is one piece of evidence that healthy foods can to be incredibly tasty and appetizing. Mix of bright colors vegetables on a plate creates the feeling of a real holiday. The piquancy of seasonings is combined with the sweetness of dried apricots and sweet potato, tinted with lemon juice acid. Also the dish is excellent suitable for storage in the refrigerator with reheating in microwave oven. The side dish is good with both fish and мясом. 
Time: 1 hour. 10 min. Difficulty: easy Servings: 6 Measured containers are used in recipes volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1 medium sweet potato (approx. 340 gr.), Peeled, brush and cut into small cubes
- 1 medium eggplant (approximately 450 gr.), Peeled, chopped cubes
- 5 tbsp. l olive oil
- Juice from half a small lemon (about 1 tbsp. L.)
- 2 large cloves of garlic, minced
- 1 tsp ground coriander
- 1/2 tsp ground cinnamon
- 1/4 tsp ground cumin
- 1/4 tsp ground ginger
- 1 large onion, diced
- 1 tbsp. grape tomatoes cut in half
- 8 dried apricots, thinly sliced or 2 full tbsp. l bright raisins
- 1/2 tbsp. fresh cilantro leaves chopped
Recipes with similar ingredients: sweet potato (sweet potato), eggplant, grape tomatoes, lemon juice, coriander, cumin, ground ginger, dried apricots
Recipe preparation:
- Preheat the oven to 200 ° C. Cover two baking sheets culinary spray.
- Beat in a large bowl 3 tbsp. l olive oil with lemon juice, garlic, 2 tsp. salt, coriander, cinnamon, cumin and ginger. Add onions, eggplant, sweet potato and tomatoes. Good mix to completely cover the vegetables.
- Spread between prepared baking sheets and level into one layer. Bake until the sweet potato and eggplant are lightly browned becoming completely soft (50-55 minutes). Turn the baking sheets and swap them in the middle of baking.
- Move the vegetables to a large bowl. Mix with apricots cilantro and the remaining 2 tbsp. l olive oil. Salt on to taste.
