Aubergine Steak with Sweet Potato

Most Saturday mornings I take a trip to the nearby farmers’ market to stock up for the week. By the end of the week, I am usually short on fresh vegetables. This week, I ended up with an aubergine and a sweet potato amongst a few other things.

A while ago, I came across an interesting recipe using these ingredients and thought to give it a try. It is a very easy recipe, it is done in no time and ideal for a weeknight dinner.

Ingredients: (serves 2)

  • 1 aubergine, medium size
  • 2 tbsps miso paste
  • 1 sweet potato, medium size
  • 1 tbsp coconut oil
  • 400ml hot water
  • Salt & pepper
  • Chopped fresh parsley, to garnish


  1. Preheat the oven to 180 degrees Celsius.
  2. Peel the aubergine. Using the back of a spoon, spread the miso paste all over the aubergine. Place it in a baking tray.
  3. Wash the sweet potato and cut into wedges, season with salt and pepper, and place them in the baking tray together with the aubergine.
  4. Add 250ml water to the tray as well as the coconut oil. Pop into the preheated oven for 25 minutes.
  5. Add the remaining 150ml of hot water to the baking tray and roast for another 10 minutes. Check if the aubergine is cooked through by inserting a knife in the middle.
  6. Slice the aubergine into 1-inch thickness and serve together with the sweet potato.
  7. Deglaze the baking tray and pour the gravy over the aubergine.
  8. Garnish with the chopped fresh parsley.

And here it is… Bon appétit!



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