ROASTED EGGPLANT & SWEET POTATO OVER CURRIED RICE [with garlic lime yogurt sauce]

     I'll be honest, lately I've been so busy and tired that the last thing I've wanted to do is a blog post (more work goes into it than you might think!). Any spare moment to just chill I did. ...damn I've missed this though! I think this recipe is perfect redemption - plus it's inspired by suggestions from friends which makes it even better!

     Can you guess where I shopped this morning? You probablyyy guessed correctly...the farmers market! I bought this sweet potato (below) because it's shape was entertaining to me. I mean doesn't it look cool?! When I got home I decided to post a picture of it on my Instagram, casually asking what I should make with it.

​     Luckily, two friends had ideas that ultimately inspired me! The first friend, Kevin, suggested curry sweet potato fries. The second friend, Lauren, suggested a Smitten Kitchen recipe with sweet potatoes, chickpeas, and yogurt sauce. That in combination with finding an eggplant in my fridge (that I had totally forgotten about buying earlier in the week) was all the inspiration I needed!

     As I write this I am currently helping myself to a plateful. It's spicy, sweet, tangy, and aromatic. Seriously love the flavors and sensations happening in my mouth right now. I hope that you do too when you eat it!

Roasted Eggplant & Sweet Potato Over Curried Rice
              (with garlic lime yogurt sauce)
Prep Time: 10-15 minutes
Cook Time: 40 minutes
Servings: 2-4 depending on portion size

You Will Need:
for the veggies

• 1 large sweet potato, peeled and cut into 1.5-2inch chunks
• 1 small/medium eggplant, cut into 2inch wedges
• 1 TBS extra virgin olive oil
• 1 TBS honey
• 1/2 tsp red chili flakes
• salt and pepper 

for the rice

• 1/2 cup jasmine rice
• 1 1/4 cup water
• 1 TBS extra virgin olive oil
• 1/2 tsp salt
• 1/2 tsp curry powder
• 1/4 tsp ground turmeric

for the yogurt sauce

• 7oz whole fat greek yogurt
• 1 clove garlic, minced
• juice of 1 lime
• 1 TBS extra virgin olive oil
• 1/4 tsp salt
• water, to thin as desired

to garnish

• chopped fresh parsley
• extra virgin olive oil

 

1. Preheat oven to 425 degrees. Make your yogurt sauce (you'll want it to sit for a little bit so that the garlic infuses the yogurt) by combining yogurt, garlic, lime juice, olive oil, and salt into a bowl. Stir to combine evenly. Add water, stirring in 1 TBS at a time until desired thickness (I added about 4 TBS to make it easier for drizzling). Set aside.
2. Spread eggplant and sweet potato on a baking sheet lined with parchment paper (to prevent sticking). Drizzle olive oil and honey all over, then red chili flakes. Toss to coat. Sprinkle with salt and pepper to taste. Roast in the oven for 40 minutes, turning once halfway through.
3. While veggies are roasting, start your rice by bringing water, salt, and olive oil to a boil. Once boiling, stir in rice and lower heat to simmering. Cover and let cook for about 15 minutes, or until rice has fully absorbed the water. Remove from heat and add curry powder and turmeric, stir to coat. If spices aren't evenly coating add an extra drizzle of olive oil while stirring to help it distribute evenly throughout rice.
4. Place rice on a plate in a flat layer. Add veggies piled on top. Drizzle with yogurt sauce and olive oil, and sprinkle parsley on top. Enjoy!​