I am so excited about figs these days. I have bought dried black mission figs, and now, since they are in season, I am seeing fresh figs in stores (mostly Wegmans and Whole Foods)! Yay!
I was looking for a recipe to utilize them in. And I found something yummy! Of course, I adapted the recipe to make it mine own, based on the ingredients I had. Here goes!
Fig and Sweet Potato Bake
Ingredients:
1 eggplant, chopped into 1 inch chunks
1 sweet potato, chopped into 1 inch chunks
5-6 fresh ripe black mission figs, quartered
1 zucchini, chopped into 1 inch chunks
1 red pepper, chopped into 1 inch chunks
1-2 T olive oil
salt & pepper to taste
1 lb sausage, cooked
2 cups cooked quinoa
1 cup kale, chopped
1 can (15 oz) diced tomatoes, drained
1 can (15 oz) garbanzo beans, drained
1/2 cup coconut milk
3 oz cheddar cheese, grated
2 oz goat cheese, crumbled
1 T cinnamon
1 t nutmeg
1 t vanilla extract
2 T balsamic vinegar
Instructions:
1. Coat eggplant, sweet potato, red pepper, zucchini and figs with olive oil, salt & pepper. Cover a sheet pan with foil and roast for 20-30 min on 400 degrees until soft and edges are caramelized.
2. Place veggies into a mixing bowl. Add rest of the ingredients and mix well.
3. Grease a 9 X 13 baking dish and place the mixture into it, adding an additional amount of grated cheddar and goat cheese on top.
4. Bake for 15-20 minutes on 375 degrees until cheese is bubbly and everything is heated through.
5. Top with the tahini-coconut sauce (I have added the tahini sauce to a small section on the left side of the picture below) and serve.
Serves 4-6.
I have adapted it from this recipe:
http://thekitchenchopper.com/indexBlog.php/fig-delicata-eggplant-quinoa-baked-chopped/
Tahini-Coconut Sauce
Ingredients:
1 cup coconut milk
1/2 cup tahini paste
salt to taste
Instructions:
Mix well and serve with Fig & Sweet Potato Bake. :) Yum!!
and the inspiration for my tahini sauce I gathered from this one:
http://www.theroastedroot.net/vegetable-stir-fry-coconut-tahini-sauce/
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