I am so excited to share this recipe with you. It came upon me in a flash of food brilliance and I'm soooo stoked. My apologies for the photo's that don't really do the veggies justice. The meal is a vegetarian supper that could so easily be made vegan by simply switching the butter with olive oil (or your oil of choice). What you need: 1 large carrot 1 brinjal/aubergine/eggplant 1 medium sized sweet potato 4-5 ripe tomatoes 1/2 a green pepper 1/2 a punnet mushrooms (I used button, but would love to try it with brown mushrooms) 3 large garlic cloves 4 tbsp butter 2tbsp water Preheat your oven at 200C/ 392F (ok, that is the direct conversion on my phone.) Slice your brinjal and cover liberally with salt. Leave it in a colander in the sink. Slice the sweet potato and layer the bottom of a roasting pan. Cover the sweet potato with slices of tomato and finely grated carrot. The...
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