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 |
- 2 large sweet potatoes
- 2 large eggplants
- 1 tbsp tahini
- Fresh lemon
- Olive oil
Heat the oven to 180 degrees Celsius
- Wash and peel the sweet potatoes, slice them in half and place them facing up on a foil covered baking tray.
- Spray olive oil over them, and poke fork holes around them.
- Slice the eggplant vertically (from top to bottom) in quarters. If you bought the skinny eggplants then just slice them vertically in half.
- Place the eggplant facing up on the baking tray, beside the potatoes, and spray your olive oil on them too
- The oven should be fired up and ready to go. Bake the potatoes for 30mins, and the eggplant should be ready in 15mins.
- Once the eggplant is tender, remove from the oven and place it on a plate.
- 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)
- With the eggplant meat, mash it up and strain the excess water. It should be a thick purée.
- 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.
- Once the ganoush is done, set aside until the potatoes are crispy on the outside but soft on the inside.
- 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.
- Gently place the ganoush on the potatoes, and top it off with yoghurt and pomegranate.
- Serve hot!
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