Sweet potato salad with eggplant and peppers

Ingredients for 2 servings:

• 2 sweet potatoes, peeled and diced
• n. B. Olive oil, approx. 3 – 4 tbsp
• Pepper, freshly ground
• 2 garlic cloves, crushed
• 1 large eggplant(s)
• 2 bell peppers, red
• 200 g mixed salad
• 300 g mozzarella or 200 g feta cheese
• 2 tbsp balsamic vinegar
• 1 garlic clove(s), crushed
• 3 tbsp olive oil
• 1 small shallot(s), finely chopped
• 2 tbsp chopped herbs, as desired (e.g. parsley, basil, lemon balm, tarragon, fresh or frozen)
• Salt and pepper, from the mill

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 20 minutes

Preheat the oven to 190°C fan/convection oven. Place the diced sweet potatoes on a baking sheet with 2 tablespoons of olive oil, garlic, and pepper, and bake on the middle rack for 30 minutes, until soft and lightly browned. Transfer the sweet potatoes to a plate. Cut the eggplant lengthwise into 1-2 cm thick slices, then into 1-2 cm cubes. Halve the bell peppers, remove the seeds, and cut into approximately 2 cm squares. Place both on a prepared baking sheet and toss with 1-2 tablespoons of olive oil. Grill in a hot oven, ideally under the broiler, at 225°C for approximately 10 minutes, until soft and lightly browned. Turn the vegetables over halfway through. If you don’t have a broiler, place the tray on the middle rack and bake at 250°C top/bottom heat, but this will take a little longer. Cut the mozzarella into slices or the feta cheese into cubes and set aside. For the dressing, mix the vinegar, garlic, and oil in a small bowl, then stir in the shallot and herbs. Season the dressing with salt and pepper. Divide the washed and well-drained lettuce leaves between 4 salad plates or a large platter. Arrange the sweet potatoes, peppers, and eggplant on top. Arrange the mozzarella slices between the salad leaves or arrange the feta cheese cubes on top of the salad. Drizzle everything with the dressing. Serve with ciabatta or baguette. If the dish is to be served as a side dish, for example, with fish, half the ingredients are sufficient. You can prepare the salad well in advance by mixing the vegetables (except the lettuce leaves) and letting them soak in the dressing. Reserve a tablespoon of the dressing so that you can drizzle it over the lettuce leaves when serving.