Cheesy baked parmigiana with white sweet potatoes | Dinner Twist
Creamy roasted eggplants covered in a oregano and tomato sauce and topped with bubbly cheddar cheese. Served with golden wedges and fresh side salad.
Ingredients
- white sweet potato 1kg
- Baby eggplants 3
- English spinach 1/2 bunch
- garlic 1 clove
- crushed tomatoes 400g
- cheddar cheese 1 block (150g)
- Red capsicum 1
- carrot 1
- Mesclun leaves 1/2 bag (100g)
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