Oven-baked crispy vegetables
½ sweet potato
1 small eggplant
1 red onion
1 clove of garlic
Parsley and thyme (fresh and dried)
1 slice of dry bread
Salt and pepper to taste
1 tablespoon of coconut oil
1 handful of raw cashews
30 g ground almonds
Cut all the vegetables into slices of the same thickness. Blanch the potatoes and sweet potatoes for 5 minutes in a large volume of salted water. The other vegetables do not need pre-cooking.
Oil a large ceramic baking dish. Then spread over the different vegetables, alternating and overlapping them. Season with coarse salt and pepper, sprinkle with chopped parsley, thyme leaves and garlic slices. Drizzle with olive oil.
Crush the dry bread into medium-sized crumbs. Combine them in a bowl with the coarsely ground cashews, almond powder, dried thyme and parsley. Grease the crumbs with the coconut oil and season with salt to taste. Distribute evenly over the vegetables.
Bake the crispy vegetables at 200°C until the vegetables are tender (check with the blade of a knife), golden and crispy (about 30 minutes).