Smoky, Sweet, Salty, Go

Smoked Paprika Sweet Potatoes with Garlic, White Bean and Eggplant Dip

Serves 2

INGREDIENTS

2 large sweet potatoes

1/2 large epplant

1/2 small onion, sliced

1/2 c (100 g) white beans

4 cloves garlic

2 tbsp (30 ml) tahini

juice of 1/2 lemon

2+ tbsp (30 g) smoked paprika

1 tbsp (15 ml) honey

Salt, pepper and chili flake for seasoning

Plenty of olive oil

Italian flat leaf parsley for garnish

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INSTRUCTIONS

Note you can prepare the eggplant, onion, garlic and sweet potato ahead of time and store them in the refrigerator until use, which then makes the recipe very quick!

For the dip:

  1. Chop the eggplant into 1 – 2 inch-ish cubes and sprinkle with coarse salt. Let stand for 20 minutes.
  2. Once the eggplant is ready, rinse off the salt and use a paper towel to dry them off and soak up any excess water. Place the eggplant, onion and 3 cloves of garlic (skins on) in a baking pan, and add a generous helping of olive oil, and a tiny dash of salt and pepper. Use your hands to mix the olive oil around, making sure the eggplant pieces are coated. Cook at 350F/180C for 20 – 30 minutes or until the eggplant is soft and cooked through.
  3. In a blender combine the 1/2 c of the eggplant and onion mixture, the 3 cloves of roasted garlic, beans, tahini, lemon juice, 2 – 3 tbsp olive oil, and 1/4 c water. You can continue adding olive oil and water until you’ve reached your desired consistency and flavor.
  4. Transfer to a bowl and garnish with parsley, chili flake and olive oil.

For the sweet potatoes:

  1. Chop the sweet potato into 1 – 2 inch-ish cubes and boil in water on medium heat for 15 – 20 minutes or until tender. Run under cold water a few times to stop the baking process and set aside to cool.
  2. Preheat the oven to 350F/180C.
  3. Once cooled, in a non-stick baking pan add the sweet potatoes, paprika, 1 clove crushed fresh garlic, honey, a generous dash of olive oil, and generous sprinkle of salt and pepper. Mix delicately by hand or with a spatula until combined.
  4. Bake for 15 minutes, then remove and mix a bit, adding a light dash of olive oil. Broil for an additional 5 – 10 minutes (may depend on the strength of your broiler, but obviously do not burn).
  5. Dust with a little paprika before serving.

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