Recipe posted on: 15 June 2015

Diabetes Friendly Recipe
Healthy recipe for people with diabetes. Low GI Recipe
Healthy recipe with a low glycemic index. Low fat Recipe
Healthy and delicious low fat recipe. Low carbohydrate Recipe
Healthy and flavoursome recipe low in carbohydrates. Dairy Free Recipe
Dairy free recipe for people with lactose intolerance. Gluten free Recipe
Gluten free recipe for people with gluten intolerance. Vegan Recipe
Healthy and tasty vegan recipe that contains no animal products. Heart Healthy Recipe
Heart healthy recipe to nourish your heart. Vegetarian Recipe
Healthy vegetarian recipe (the recipe may contain dairy or eggs only).

This is a great vegetarian dish which is packed with dietary fibre and provides antioxidants and numerous vitamins and minerals.

Ingredients - Eggplant

• 500g eggplants, sliced crosswise into 1cm thick slices (about 8 slices)
• 2 large zucchini (yellow and green), sliced 1cm thick on diagonal
• 4 capsicums, sliced in half
• 100g snowpea sprouts
• 500g orange sweet potatoes, peeled and chopped
• 1 clove garlic, chopped
• 1 Tbsp fresh lemon juice
• 1 Tspn ground coriander
• 1 Tspn ground cumin
• Extra virgin, cold pressed olive oil
• Sprinkle of sesame seeds
• Sprinkle of pecan nuts

Ingredients - Salsa Verde

• 1/3 cup fresh basil
• 1/3 cup fresh coriander
• 1/4 cup fresh mint
• 1/4 cup fresh dill
• 1 clove garlic, finely chopped
• 1 Tspn capers, drained and finely chopped
• 1 Tbsp fresh lemon juice
• 1 Tbsp extra virgin, cold pressed olive oil
• Salt and pepper to taste

Method - Eggplant

1. Cook sweet potato in a saucepan with salted water, uncovered, over medium heat for about 10 minutes, or until tender.
2. Drain the sweet potato and set aside.
3. Add the sweet potato into a food processor and also add the garlic, ground spices, lemon juice and 1-2 tablespoons of the olive oil and process until the mixture is smooth. Season with salt and pepper to taste.
4. Place eggplant, zucchini and capsicum pieces on an oven tray, brush with a little olive oil on both sides.
5. Roast the eggplant, zucchini and capsicum in a medium-hot oven at 200C for about 30 minutes, turning each piece over at about 15 minutes (or when browned on one side). Cook until both sides are browned and tender.
6. Spoon sweet potato mash onto plates and top with the layered vegetables in equal portions.
7. Add equal parts of the salsa verde on top of each stack.
8. Serve garnished with the snow pea sprouts.

Method - Salsa Verde

1. Combine all ingredients in a food processor and process until they are smooth.
2. Season with salt and pepper to taste.

The added nuts and seeds make this a complete protein recipe, so it is suitable for vegans.