Stuffed Sweet Potato with Eggplant and Feta

Ingredients

• 500 g Sweet Potatoes (2 small)
• 1 eggplant
• 3 tbsp olive oil
• 4 Sun-dried Tomatoes
• 20 g Pumpkin Seeds
• 0.5 tsp Paprika (rose pepper)
• Pinch Chili Flakes
• 0.5 tsp ground cumin
• Pinch Ground Cardamom
• Salt
• Pepper
• 1 Handful Field Salad
• 100 g Feta

Instructions

1. 1.

   Wash the sweet potatoes, pat them dry, make a lengthwise incision, and prick them several times with a fork. Place them in a baking dish and bake in a preheated oven at 200 °C (Fan: 180 °C; Gas: Mark 3) for approx. 60 minutes.

2. 2.

   In the meantime, wash the eggplant and cut it into cubes. Heat 1 tbsp of olive oil in a pan and sauté the eggplant cubes over medium heat for 5 minutes. Cut the sun-dried tomatoes into strips and roughly chop the pumpkin seeds. Mix the spices with the remaining oil, combine with the eggplant cubes, salt and pepper.

3. 3.

   Wash and spin dry the field salad. Crumble the feta. Let the baked sweet potatoes cool slightly, open them up a bit, mash the pulp with a fork, salt and pepper. Fill with the eggplant mixture, feta, and field salad and serve.