Roast Eggplant & Sweet Potato Salad with Manuka Honey & Ginger Dressing

Introducing the perfect salad and superfood dressing to pair with your favourite protein! Or simply just as good on its own. Kudos to Nutritionist Jessica Cox @jescoxnutritionist for this deliciously easy recipe.
  • Prep Time 5 mins
  • Cooking Time 30 mins
  • Skill Level Easy
  • Serves 4-6


300g sweet potato
250g eggplant
¼ cup lemon juice
3 tbsp extra virgin olive oil
1 tsp Barnes Naturals Manuka Honey MGO 550+
½ tbsp grated ginger
½ cup chopped parsley
1 clove garlic


  1. Preheat oven to 200°C fan-forced. Cut sweet potato and eggplant into generous bite pieces, around 2cm squared. Toss sweet potato and eggplant in a little extra virgin olive oil and season well with salt and pepper.
  2. Place in the oven to bake till golden for around 30 minutes (you may want to take the eggplant out at the 20–25-minute mark if already cooked). Set aside.
  3. In a small bowl combine the lemon juice, extra virgin olive oil, Barnes Naturals Manuka Honey, grated ginger, parsley and garlic and mix well.
  4. Place the roasted sweet potato and eggplant onto a shallow serving dish. Pour over the dressing ingredients and toss well.
  5. Serve Roast Eggplant & Sweet Potato Salad with the Manuka Honey Ginger Dressing and your favourite protein.