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🍽️ Sweet potatoes stuffed with eggplant, feta, and corn salad

644 kcal · 30 min · 4 servings

Ingredients

• 500 g sweet potatoes (2 small sweet potatoes)
• 1 eggplant
• 3 tbsp olive oil
• 4 sun-dried tomatoes
• 20 g pumpkin seeds
• 0.5 tsp sweet paprika powder hot
• 1 pinch chili flakes
• 0.5 tsp ground cumin
• 1 pinch ground cardamom
• salt
• pepper
• 1 handful lamb's lettuce
• 100 g feta

Instructions

1. 1. Wash the sweet potatoes thoroughly and pat them dry with a kitchen towel.
2. 2. Cut the sweet potatoes lengthwise.
3. 3. Poke the sweet potatoes several times with a fork.
4. 4. Place the sweet potatoes in a baking dish.
5. 5. Preheat the oven to 200 degrees (180 degrees for fan-assisted or gas mark 3).
6. 6. Bake the sweet potatoes for about 60 minutes.
7. 7. Wash the eggplant and cut it into small cubes.
8. 8. Heat one tablespoon of olive oil in a frying pan.
9. 9. Fry the eggplant cubes over medium heat for 5 minutes.
10. 10. Cut the sun-dried tomatoes into strips.
11. 11. Roughly chop the pumpkin seeds.
12. 12. Mix the spices with the remaining oil.
13. 13. Mix the spice mixture with the eggplant cubes.
14. 14. Season the eggplant mixture with salt and pepper to taste.
15. 15. Wash the corn salad and spin it dry.
16. 16. Crumble the feta cheese into small pieces.
17. 17. Let the baked sweet potatoes cool down briefly.
18. 18. Carefully open the sweet potatoes at the cut.
19. 19. Mash the flesh of the sweet potatoes with a fork.
20. 20. Season the mashed sweet potato flesh with salt and pepper.
21. 21. Fill the sweet potatoes with the eggplant mixture.
22. 22. Add the feta and corn salad on top.
23. 23. Serve the stuffed sweet potatoes immediately.

Nutrition per serving

• kcal: 644
• Protein: 18 g · Fett/Fat: 34 g · Carbs: 66 g