And how about transforming the classic meat pie made with mashed potatoes? We show you a simple and nutritious version of a vegetable pie with sweet potato puree.
Ingredients for the vegetable base:
1 eggplant;
1 courgette;
300g cherry tomatoes (about 15);
1 chopped red onion;
2 cloves of chopped garlic;
200ml tomato pulp;
2 tablespoons of olive oil;
Coriander to taste;
Salt and pepper to taste.
Ingredients for sweet potato puree:
600g boiled/roasted and crushed sweet potatoes (about 3 medium potatoes);
1 cup of vegetable milk to taste;
3 tablespoons of olive oil;
Salt, pepper and nutmeg to taste.
Preparation method:
Start by cutting the eggplant and courgette into pieces and the cherry tomato into halves;
Place the tomato pulp at the bottom of an ovenproof dish and place the pieces of aubergine, courgette, tomato, onion and garlic on top. Drizzle with olive oil, season, sprinkle with coriander and mix well;
Place the dish in the preheated oven at 180°C for around 30-40 minutes, covered with aluminum foil;
Mix all the ingredients for the sweet potato puree and, after removing the dish from the oven, pour the puree over the layer of vegetables;
Return to the oven for around 10 minutes.
