Wednesday, October 24, 2012

Baked Sweet Potato with Eggplant, Zucchini, and Melted Cheese

I've really been slacking lately, haven't I? Things have been a little crazy. I'm switching jobs and have been trying to wrap everything up at my old job, since my last day is this Friday. It's nerve-racking. I've been at the same company for four years (since I graduated college), and my new job is going to be a huge change. But I'm really, really excited and can't wait to start. You'll have to forgive me if my posts are sparse in the coming weeks as I try to settle in.

Anyway, the other night I was looking for something new and different to eat for dinner, and a friend of mine sent me a link to a recipe for Sweet Potato Pizza  from the blog Kale with Love. I was immediately sold. It looked incredible.

But, as usual, I decided to tweak the recipe and make it my own. I'm not a huge fan of marinara sauce unless it's on pasta (gluten-free pasta, obviously), so I decided to skip that ingredient, which made it less of a pizza but still equally as tasty.

Baked Sweet Potato with Eggplant, Zucchini, and Melted Cheese

Cooking time: 1 hour, 15 minutes
Serves 1


1 sweet potato
1/2 eggplant
1/2 zucchini
1/4 cup shredded cheese (I used white cheddar)


Pre-heat oven to 450º. 

Place sweet potato on pan and cook in the oven for an hour.

Slice the eggplant and zucchini and sauté  in olive oil for 5-8 minutes. The eggplant will probably need to cook a little longer, closer to 10 minutes. 

When the sweet potato is done cooking, take it out of the oven, slice it in half, and place the eggplant and zucchini on top. Sprinkle the cheese on top as well. Place in the broiler and cook for 4 minutes, or until the cheese is crispy and golden.

Serve immediately.

This was my entire dinner and I have to tell you, I was completely stuffed. Delish!

Oh, and if you're in a time crunch you could probably just cook the sweet potato in the microwave for about 10 minutes, and then place it in the broiler with the vegetables and cheese.

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