This is absolutely gorgeous! Shame I no longer have the photos (serves me right for having stored them on a work laptop). This will make an elegant-looking, yet easy to make side dish, particularly suitable with a nutroast or something with a smoky flavour.
Serves 4-6
500g sweet potatoes
180g Gruyere cheese, diced (it has to be Gruyere!)
1 red pepper, chopped
1 garlic clove, crushed
4 large aubergines
1 tsp thyme
50g plain flour
2 tsp paprika
2 tsp curry powder
1 tsp flavoured salt
3 TBSP groundnut oil
1. Boil the sweet potatoes for 20-25 min until well cooked. Drain, peel and mash into a bowl until smooth. Add the diced Gruyere, red pepper, garlic and thyme. Season to taste.
2. Place the flour on a plate and stir in the paprika, curry powder and salt with the back of a fork.
2. a) Sprinkle the aubergine slices with the spicy flour (or dip the slices in the spicy flour).
3. Heat 1 TBSP of oil in a large, heavy-based frying pan. Add the aubergine slices in batches, and cook until just golden brown. Add more oil if necessary. Place the cooked aubergine slices onto a plate.
4. Place a spoonful of sweet potato mixture into each aubergine slice and roll, pressing to seal closed. Place the rolls into an ovenproof dish and reheat in the oven until required. (~15-20 min @ 180C)
Alternative cooking method: for a BBQ, you can brush each roll with a little oil and place 3 or 4 rolls onto a square of alu foil. Seal the foil and cook on a medium-hot barbecue, turning occasionally, for 15-20 min.
2 comments:
So what happens to your plate of spicy flour? Do you sprinkle it over the aubergine rolls??
I'll never be a good recipe writer... This is what you do with the flour and aubergine between steps 2 and 3:
Sprinkle with aubergine slices with the spiced flour (or dip them in it, it's less messy!).
I'll update the recipe too.
Post a Comment