Roasted Sweet Potato with Moroccan Aubergine

Ingredients

For the sweet potatoes

• 2 large sweet potatoes
• 2 teaspoons smoked paprika
• 2 teaspoons ras el hanout
• pinch of salt
• vegetable oil

For the Moroccan aubergine

• 2 large aubergines, peeled and diced into large chunks
• 100 ml tomato juice
• 2 teaspoons ras el hanout
• 1 teaspoon salt
• 1 garlic clove, crushed
• 2 teaspoons smoked paprika
• olive oil

To serve

• 4 tablespoons plant-based natural yoghurt
• small handful pomegranate seeds
• 1 teaspoon fresh mint, finely chopped
• 2 teaspoons coriander, finely chopped
• 2 tablespoons herb oil
• small handful pine nuts
• 1 pickled chilli, finely sliced

Method

To make the Moroccan aubergine puree

Fry the aubergine in a hot pan for 10 minutes. Once cooked, drain to remove the excess olive oil, then set aside.

Add the garlic and ras el hanout to the pan and fry until the garlic starts to lightly brown. Add the tomato juice, paprika and salt and cook on a medium heat until the liquid has reduced.

Place the cooked aubergine and thickened sauce from the pan into a blender and blitz to form a smooth paste.

To make the sweet potatoes

Preheat the oven to 200°C (180°C fan)/400°F (350°F fan)/gas mark 6 (gas mark 4 fan).

Cook the sweet potatoes in the oven for 40-45mins. Remove and allow to cool before cutting in half and removing the skin. Rub gently with the oil, spices and salt.

To serve

Place 2 tablespoons of the aubergine puree onto each dish. Then add 2 tablespoons of the plant-based yoghurt to each dish.

Top with the roasted sweet potato and then garnish with the pomegranate seeds, pine nuts, pickled chilli, mint and coriander. Finish with a drizzle of herb oil.