Went on a bit of an experiment here, a healthy but filling, feel-good lunch: baked sweet potato topped with grilled ganoushed eggplant, topped with yoghurt, paprika and pomegranate! A super mix of sweet and savoury. Don’t forget to tag me or send me your recreations if you make this. I would love to share!

Serves 4 | 30 minutes |

Ingredients:

• 2 large sweet potatoes
• 2 large eggplants
• 1 tbsp tahini
• Salt
• Pepper
• Paprika
• Garlic
• Yoghurt
• Pomegranate
• Fresh lemon
• Olive oil 

Prep:

Heat the oven to 180 degrees Celsius 

Method:

1. Wash and peel the sweet potatoes, slice them in half and place them facing up on a foil covered baking tray.
2. Spray olive oil over them, and poke fork holes around them.
3. Slice the eggplant vertically (from top to bottom) in quarters. If you bought the skinny eggplants then just slice them vertically in half.
4. Place the eggplant facing up on the baking tray, beside the potatoes, and spray your olive oil on them too
5. The oven should be fired up and ready to go. Bake the potatoes for 30mins, and the eggplant should be ready in 15mins.
6. Once the eggplant is tender, remove from the oven and place it on a plate.
7. Scrape the meat off the eggplant into a bowl, leaving the skin aside (I cut the skin into quarters and added them back in the oven to make it a crispy garnish)
8. With the eggplant meat, mash it up and strain the excess water. It should be a thick purée.
9. Add the tahini, salt, pepper, 1 tbsp of olive oil, garlic, and lemon juice to the mix. Add a bit of spice if you wish. Mix thoroughly.
10. Once the ganoush is done, set aside until the potatoes are crispy on the outside but soft on the inside.
11. With the freshly baked potatoes, set aside to cool. Then, gently spoon through the top layer of the potatoes to create space for the ganoush and toppings to sit.
12. Gently place the ganoush on the potatoes, and top it off with yoghurt and pomegranate. 
13. Serve hot!

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