BBQ Sweet Potatoes and Eggplant

Foodie Lit

Simply delicious and so easy! Slice the sweet potatoes and eggplant, grill or bake and then brush with your favorite BBQ sauce. Beautiful and perfect as a side with meat, poultry, grille tofu or other grilled vegetables. Serve over rice, farrow or quinoa.

If there are any leftovers, slice thiny and sauté, then serve with your morning eggs. Delish!

Recipe is below.

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BBQ Sweet Potatoes and Eggplant

Serves 4 as a side dish

1 large sweet potato

1 large eggplant

3 tablespoons olive oil

Salt and pepper to taste

3-4 tablespoons BBQ sauce

Wash sweet potato and eggplant. Cut each into 1/2’ slices.
Place eggplant slices in a colander and sprinkle 1 tablespoon kosher salt over the slices. Let sit for 15 minutes and then quickly rinse the slices off.
Preheat oven to 375 or light grill to heat. Place parchment on 2 trays. Place the sweet potato slices on one and the eggplant slices on the other. Brush olive oil over each slice—turn and brush on reverse side. Brush a homemade or commercial BBQ sauce lightly on surface of sweet potato and eggplant. Sprinkle salt and pepper over each slice.
Place slices in the oven or on a grill pan on a hot grill. When vegetables are somewhat soft, flip and brush the other side with the BBQ sauce. When a fork easily pierces the slice, remove from heat. Brush with more BBQ sauce if desired.
Serve as a side dish with grilled or BBQ chicken, beef or other meat. For a vegetarian or vegan meal, serve the sweet potatoes and eggplant with grilled tofu over rice.

#vegan, #vegetarian, #side dish

David Hartness

Sharon Dwyer

Nicole Evalina.

Anthony Capella

Lynne Kennedy.