Sweet Potato Fries with roasted aubergine, tahini, pomegranate, pistachio and mint
- 10 aubergines, medium size
- 3 beef tomatoes
- 100g tahini with 1 garlic clove and 1 tbsp lemon juice
- 50ml olive oil, extra virgin
- 100g pomegranate seeds
- 100g Iranian pistachios
- 2 sprigs fresh mint
- mint tops
A very special preparation of aubergine that is really bursting with flavour! Inspired by Middle Eastern flavours and ingredients, you can create the perfect meat substitute for your vegetarian menu in no time. However, the delicious roast flavour will also go down well with real meat eaters. The sweet potato forms a perfect marriage with the aubergine.
- Place the aubergines on a baking tray and roast them under the grill until the skin is blackened all around. You can also do this on a barbecue, as it actually enhances the flavour.
- Cover the aubergines with butcher’s (perforated) foil and leave to stand for 10 minutes, so you can easily remove the skin.
- Slice the beef tomatoes and briefly blend to a coarse puree in the blender.
- Mix the tahini with the garlic and lemon juice.
- Cut the aubergines in half lengthwise but leave attached at the crown.
- Butterfly the aubergines and press slightly flat.
- Garnish the aubergines with the pureed tomato, tahini, olive oil and Maldon salt.
- Heat for a few minutes in an oven at 180°C.
- Place on plates and garnish with the pomegranate seeds, pistachio, chervil, and mint.
- Deep-fry the Sweet potato Fries at 175°C for about 2:30 minutes.
- Serve with the aubergine.