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|Calories440Calories from Fat130|
|% DAILY VALUE|
|Calories from Fat130|
|% DAILY VALUE|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Danielle Antonacci 3 months ago
Turned out Great!!! Made a little like yogurt sauce to go with it and added some Sriracha for heat. Absolutely delicious and so easy!! I cooked all three items in the oven together for 30 min, took eggplant our 10 minutes earlier and did the second part.
Hey Lola 3 months ago
This was a HUGE hit. I made it for my family and everyone has been raving about it. Def will make again. I did double the spices though.
Raquel Rivera 3 months ago
Very nice and easy to cook!... it does take a while but I'll definitely make this again
Matt Vandermeer 4 months ago
Very good it’s a staple but the tomato eggplant mixture could use a lil something extra in the flavor department I throw in more spices and try out different ones each time
xxx x. 5 months ago
this is a great recipe!! easy and fast to make. I used some spicy roasted tomatoes sauce and topped it off with some yogurt it was really good.
Paul S. 6 months ago
Great, quick and easy recipe! I used zucchini and squash in place of Robert's cousin, eggplant! We will be having this again!!
karen malleus 6 months ago
My Dining for Women group, “Absolutely Loved “these sweet potatoes! The mixture of seasoning and different textures was outstanding, and a beautiful presentation
Rebecca D. 7 months ago
Great ! did it without the eggplant, turned well
Kamilla King 7 months ago
It was so good! I didn’t get a big enough aubergine so only had enough stuffing for four halves, but still everything was amazing. I added some raw cherry tomatoes on top as well as the pomegranate seeds
Michal 7 months ago
Really delicious and surprisingly filling For sure a repeat!
angie 8 months ago
This was very good. I did have to cook the sweet potatoes 5 minutes longer than the directions but I did have very big potatoes.I did not use the pomegranates, but overall was delicious. Family was surprised as they usually don't like eggplant.
Christina Cesarz 8 months ago
A lot of fun flavors! Definitely a unique dish that I’ll be making again. The tahini added a whole new texture and wow-factor
Heather Carter 8 months ago
Great!! We roasted the eggplant instead of pealing and cutting. Didn’t add the water as we saved the juices from roasting. Perfect!
AJ Tennant 9 months ago
very easy to make with a range of flavours! add a side salad and you have one of the best looking, most colorful meals you'll ever enjoy.