Caramelized sweet potatoes and marinated roasted eggplant

High carb low fat plant based food can be as simple or complex as you like. We prefer to keep our food very simple. Most meals are boiled potatoes, quickly blanched green veggies and a raw salad. Occasionally I make something special, tonight it was Caramelized sweet potato and marinated roasted eggplant. I posted a pic and was asked for the recipe, here you go. No oil, salt or sugar. Still simple yet so tasty.

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How to Caramelized a sweet potato.

Preheat over at 450 deg F
Wash the sweet potato, peel any brown spots, if the ends are black or exposed cut them off. Be sure to leave at much of the skin on as possible.
Place the sweet potato on a baking sheet lined with parchment paper.
Bake for 30 minutes or until liquid starts oozing out.
Remove and Serve

Marinated roasted eggplant

Preheat oven at 350 deg F, can be as high as 450
Wash the eggplant, cut off the ends and slice long ways in half.
In a deep glass Pyrex dish mix
Balsamic vinegar, mustard, applesauce, coriander powder and ginger powder and enough water to cover the eggplant at least half way or just above it.
Bake for 30 minutes
Remove and serve

Options for marinade: add spices you enjoy, sumac is one of my favorite, it has a deep lemon flavor. Sometimes I add ketchup to this or tomato paste, it tends to be a very strong flavor with that, but goes well mixed with potatoes, rice, quinoa, etc… Some other options: juice of an orange, pineapple, chopped tomatoes. Really the possibilities are endless. And even more simple you can just used balsamic and water. You can also roast carrots, peppers, squashes, beets, parsnips and other tubers this way.

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