8 dried apricots, thinly sliced or 2 full to the top tablespoons golden raisins
½ cup fresh parsley
Instructions
Preheat the oven to 400ºF / 200ºC and brush with oil 2 baking sheets to prevent the vegetables from sticking.
In a large bowl whisk together the oil, lemon juice, garlic, 2 teaspoons of salt, coriander, cinnamon and cumin. Add the onions, eggplant, sweet potato, cherry tomatoes and toss well until all vegetables are nicely coated.
Spread the vegetables on the baking sheets in a single layer and roast until the sweet potato and eggplant are slightly browned and fully softened, rotating the trays and switching from top to bottom halfway through – the total cooking time should be about 55 min.
When baked transfer the vegetables to a large bowl and mix with the apricots/raisins and the parsley. Season to taste and serve.
