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Recipe: Tray roast sweet potato and eggplant

Recipe created by Tom Walton for Glycemic Index Foundation

Not only is this low GI tray roast eggplant & sweet potato with crispy chickpeas & spiced yoghurt perfect for entertaining, it also serves with it an abundance of healthy carbs and flavour.

Serves: 4


  • 1 medium eggplant, sliced into 1cm thick rounds
  • 2 medium sweet potato, sliced into 1cm thick rounds
  • 1 red onion, cut into thick wedges
  • 1/3 cup olive oil
  • Salt, pepper
  • 1 tin chickpeas, drained, rinsed and dried well
  • ½ tsp ground cumin
  • 1 cup natural yoghurt
  • ½ tsp sumac or cumin
  • 1 lemon
  • 1 clove garlic, crushed
  • 1 tbsp pomegranate molasses
  • Small handful each flat leaf parsley & coriander
  • ¼ cup each pepita and sunflower seeds, toasted


  1. Preheat oven to 210°C and line 2 baking trays with baking paper.
  2. Lay the sliced eggplant and sweet potato onto one of the baking trays and scatter the onion wedges. Brush the veggies with 3 tbsp of oil & season with salt and pepper.
  3. Toss the chickpeas with 2 tbsp olive oil, cumin and a little salt and pepper then scatter onto the other tray.
  4. Roast both trays for approx. 20-25 minutes until the vegetables are lightly coloured, cooked and the chickpeas are crisp. You may need to keep the chickpeas in for another 5-10 minutes.
  5. Combine the yoghurt, sumac, juice of ½ lemon and garlic in a bowl, seasoning to taste with a little salt and pepper.
  6. To serve, layer the roast veggies onto a tray or serving platter and scatter with the chickpeas.
  7. Drizzle over the pomegranate molasses, spoon over the yoghurt and scatter with the herbs, seeds and serve with the remaining lemon to squeeze over.

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