If you are unconvinced by aubergine, this is a dish to convert you! Lightly spiced, gloriously nutty and covered in fresh herbs. Its a side dish absolutely worth celebrating! I like to serve it with a roasted chicken, but it is also nice with a jewelled spiced rice, if you fancy something veggie
The key to transforming the aubergine into wonderfully tasty wedges is a bit of prepping ahead. I recommend you salt the aubergine and allow it to soften. This ensures that when you roast it, you achieve a better texture.
For this, you want to simply take your slices of aubergine, scatter them generously with salt and toss. You will notice that after an hour or so water will begin to seep out of the veg. After a few hours, wipe any remaining salt and liquid off and place in a large bowl with the chipped sweet potato and toss with spices and olive oil before roasting.
Once cooked its just a bit of drizzling and scattering and hey presto you are ready to dive in.
Roasted Aubergine and Sweet Potato with Tamarind and Tahini
Serves 4 – as a side
- 2 large aubergine, cut into wedges
- 2 large sweet potato, cut into wedges (approx 500g)
- 100ml e v olive oil
- 2 tsp coriander seeds, bashed
- 2 teaspoons cumin seeds, bashed
- sea salt and black pepper
- 4 tbs tahini
- 2 tbs tamarind paste
- 2 tbs honey, or rice syrup
- 75g pine nuts, toasted
- a small handful fresh coriander
- 3 tbs chopped mint
Heat the oven to 180 degrees C
Place in a large bowl and toss the aubergine and sweet potato with the oil, 1/2 sea salt and coriander and cumin seeds.
Turn out on to a baking tray and roast for 50-60 mins, checking and tossing them in the tray half way through cooking. The aubergine should be soft and cooked through when done.
In a small bowl mix the tamarind and honey. Set aside
To serve, toss the aubergine and sweet potato with half the mint and coriander, then arrange on a plate. Drizzle the tahini over the roasted veg, then drizzle the tamarind and honey mixture over.
Finish with the toasted pine nuts and the remaining herbs