Vegetable Stack

This recipe creates soft potato, and succulent eggplant. It is simple, healthy, tasty and can be served as a main or a side.


  • 1 sweet potato
  • 1 eggplant (aubergine)
  • 2 Tbsp ground coriander
  • 2 Tbsp ground nutritional yeast
  • Salt and pepper
  • Olive oil
  • 2 Tbsp paprika (optional)


  • Knife
  • Chopping board
  • Baking paper
  • Measuring utensils
  • Baking tray


  1. Pre heat your oven to 180℃.
  2. Chop the eggplant and sweet potato into round circles, roughly 1-2cm thick.
  3. Line your baking tray with baking paper and grease lightly with olive oil.
  4. Lay the eggplant and sweet potato out into rows on the tray (do not place pieces on top of each other, use multiple trays if required).
  5. Spread roughly half a teaspoon of olive oil on each piece.
  6. Sprinkle the coriander, paprika and nutritional yeast onto all of the pieces.
  7. Season with salt and pepper.
  8. Place your tray into the oven and bake for 25-35 minutes.
  9. Your eggplant and sweet potato should be slightly browned when they are ready.
  10. To serve, layer the vegetables on a plate: potato, eggplant, potato eggplant and repeat until you have around 6 layers.
  11. Garnish with a squeeze of fresh lemon juice.


The final product!




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