Stuffed sweet potato with grilled eggplant caviar

1 big sweet potato per person, scrubbed clean
1 eggplant
ras el hanout spices
pepper & salt to taste

For the sauce:
160 g peanut butter
220 ml coconut milk
2 cloves of garlic
fresh ginger (grated), depends on your taste
1 tbsp soy sauce
½ tbsp rice wine vinegar
1 tbsp lime juice
For the topping:
cashews
1 avocado, cut into small cubes
cilantro
sweet potato-1

For the EGGPLANT caviar:

  1. Heat oven to 200° C. Cut the eggplant in half. Place on a foil-lined baking sheet and roast until very tender, 50 to 60 minutes.
  2. When the eggplant is cool enough to handle, scrape out the flesh, discarding the skin. Finely chop the flesh and transfer it to a large bowl.
  3. Add the ras el hanout spices, ½ teaspoon salt, and ¼ teaspoon pepper and mix to combine.

For the SWEET POTATOES:
Poke a few holes in the sweet potatoes with a sharp knife to allow steam to escape.

Your oven is still hot from the eggplant so bake the sweet potatoes directly on the oven rack (with a baking rack below to catch any drippings) for about 45 minutes – 1 hour, or until tender to the touch. (depending on size of potato)

For the SAUCE:
Mix all ingredients and season according to your taste.

To serve :
split open baked potatoes and gently press in on both ends to allow room for toppings.
Fill each potato with the eggplant caviar.  Top with avocado, cashews, sauce and cilantro.

 

 

 

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