1 big sweet potato per person, scrubbed clean
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:
1 avocado, cut into small cubes
For the EGGPLANT caviar:
- 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.
- 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.
- 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.