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Roasted Aubergine and Sweet Potato Salsa

Roasted Aubergine and Sweet Potato Salsa – it’s amazing… all sticky, smokey, sweet and packed full of flavour. It also goes well with chicken shawarma or in a toastie.

Once you’ve made it, it’ll keep in the fridge for a couple of days.

Roasted Aubergine Salsa


  • 1 aubergine
  • 1 sweet potato
  • 1 onion
  • 2 cloves of garlic
  • 1 tin of tomatoes
  • 1 tsp paprika
  • 1/2 tsp oregano
  • 1/2 tsp cinnamon
  • 1/2 tsp dried chilli flakes (I use chipotle)
  • 2 tbsp oil

To make

  • put the oven on 200c
  • add herbs, spices and oil to a baking tray and mix
  • First cut the aubergine lengthways into 1cm thick strips, then chop these widthways into sticks.
  • Then do the same with the sweet potato.
  • Cut the onion in half and then slice
  • Add aubergine, onion and whole garlic cloves into the tray and coat in the oil mixture
  • Put in the oven for 15 mins
  • Now add the tinned tomatoes and put back in the oven for a further 15 mins.
  • Once cooked remove from the oven and pop the garlic out of their skins.