Great as a midweek dinner or lunch, this Middle Eastern inspired veggie stack layers eggplant with sweet potato, zucchini and grilled halloumi between a classic tomato sauce. Served with a rocket salad to keep it fresh.
"This dish combines some of my all time favourite early Autumn veg with halloumi and zesty sumac. You'll want to stack it high!" said Carla (nutritionist and founder of Bodypass).
30 Minutes. Vegetarian. Gluten Free. Sugar Free.
450g sweet potato
2 small zucchini
1 small brown onion
2 garlic cloves
1 tin tomatoes
1/2 tablespoon sumac
1/2 tablespoon dried oregano
Preheat oven & prepare vegetables
Turn oven to 200ºC fan bake. Finely dice onion and garlic. Remove ends from zucchini and slice into 1cm rounds. Peel sweet potato and slice into 0.5cm rounds. Slice eggplant into 1cm rounds. Place zucchini, eggplant, and sweet potato in a bowl and combine with sumac, a drizzle of olive oil, salt and pepper. Arrange evenly on a lined baking tray. Place in oven on middle rack. Cook for 25 minutes.
Heat a pan to medium high heat with a good drizzle of olive oil. Add onion and garlic, cook for 2 minutes. Add tinned tomatoes and season with salt and pepper. Stir through dried oregano. Reduce to a simmer and cook until thickened. Remove from heat.
Cut halloumi into 1cm slices. Lightly oil a non stick fry pan and bring to medium heat. Cook for 2 minutes each side until golden.
Drizzle olive oil, a squeeze of lemon, salt and pepper over the rocket. Toss to combine.
Use a plate per person. Evenly arrange a layer of eggplant on each plate. Spoon over a little of the sauce. Repeat process with sweet potato, sauce then zucchini and sauce. Continue to layer with remaining veg and sauce. Finish stack with halloumi and a squeeze of lemon. Serve with salad.
This recipe was created by Carla McMillan. For more information visit www.bodypass.com
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