Sweet Potato, Fig and Eggplant Bowl with Hazelnut Vinaigrette
Serves: 6-8
for the salad
  • 1 medium sweet potato - cubed
  • 1 medium eggplant - sliced into ½-inch rounds, halved if large
  • 2 tablespoons neutral coconut or untoasted sesame oil
  • sea salt - to taste
  • freshly ground black pepper - to taste
  • 1 tablespoon smoked paprika
  • 8-12 fresh figs - cut in half
  • 1 tablespoon chopped sage leaves
  • 1 bunch kale - stems removed, leaves chopped
  • 1 tablespoon olive oil
  • 1½ cup cooked faro, freekeh or other grain of choice
  • 1½ cup cooked puy lentils or other legumes of choice
  • ¼ cup toasted hazelnuts
for the hazelnut vinaigrette
  • ¼ cup toasted hazelnuts - divided
  • 5 tablespoons freshly squeezed lemon juice
  • 1 tablespoon balsamic vinegar
  • ½ tablespoon Dijon mustard
  • 1 teaspoon maple syrup
  • a few sage leaves (optional)
  • ⅓ cup olive oil
to make the salad
  1. Preheat oven to 400° F (200° C).
  2. Place cubed sweet potato and sliced eggplant into a large bowl, drizzle with oil, add salt, pepper and paprika. Toss to coat and arrange on one or two baking trays - the trays shouldn't be too crowded. Roast for 20 minutes, then mix and roast for another 15 minutes, until soft and golden. Remove from the oven and set aside.
  3. Turn on the broiler to high. Broil figs for 4-5 minutes. Remove from the oven and sprinkle with 1 tablespoon chopped sage. Broil for another 1-2 minutes, until caramelized and golden brown at edges. Remove from the oven and set aside.
  4. Place chopped kale into a large bowl, add 1 tablespoon olive oil and a pinch of salt, and massage until darkened and wilted.
  5. Add cooked farro and lentils to the bowl with kale, top with roasted sweet potato and eggplant. Distribute between bowls, top with figs, drizzle with hazelnut vinaigrette, and garnish with toasted hazelnuts.
to make the hazelnut vinaigrette
  1. Combine hazelnuts, lemon juice, balsamic vinegar, mustard, maple syrup and sage leaves, if using, in an upright blender. Blend until smooth. Slowly pour olive oil into the mixture, with the motor running on slow, to emulsify.
Recipe by Golubka Kitchen at https://golubkakitchen.com/sweet-potato-fig-and-eggplant-bowl-with-hazelnut-vinaigrette/