Sweet Potato Eggplant Tart

1 small sweet potato
2 teaspoons maple syrup
1 tablespoon brown sugar
1/8 teaspoon kosher salt
1/8 teaspoon fresh ground pepper
1 eggplant, peeled and sliced

Bake the sweet potato and eggplant slices in a 375F oven for 40 minutes. Peel potato and cut into chunks. In a food processor; puree the potato, syrup, sugar, salt and pepper. Using a small bowl; line the bowl with the sliced eggplant, slightly overlapping each slice. Scoop several teaspoons of sweet potato mixture into the mold, then fold over the eggplant to completely enclose the filling. Sauté the tart in a small amount of olive oil, approximately 1 minute per side. Remove and drain on paper towel.



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