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Sweet potato hash with roasted aubergines

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Sweet potato hash with roasted aubergines

This recipe is a great family gathering recipe, great for a summer party focusing on flavours, reduced salt and healthier cooking methods.

1 pack of sweet potatoes
1 pack of small/baby aubergines
1 red onion chopped
2 cloves of garlic chopped
2 tsp paprika
2 tsp garam masala
2 tsp crushed chilli flakes
¼ tsp tumeric
Salt and pepper to season
2 tbsp olive oil
Roasted flaked almonds

Pre heat oven 200 degrees celsius gas mark 7.  Slice the baby aubergines in half, marinate with olive oil, 1 tsp paprika, 1 tsp garam masala,  1 tsp crushed chilli, turmeric, salt and pepper and mix well.

Bake in the oven for 20-30 minutes until soft.

Meanwhile wash the sweet potatoes, place on a large plate with cling film and microwave for 5 minutes until soft.  Then peel the skin of the potatoes and mash the potatoes in a large bowl, followed by onions and garlic and season with 1 tsp paprika, 1 tsp chilli flakes, salt and pepper.

Place mash on a large flat dish and place roasted aubergines on top, sprinkle with flaked almonds and serve.

Recipe by Gopika Papiah (nutritionist)