Spring is coming, so fall foods will be disappearing. Experimenting with more sweet potato options before it gets too warm is at the top of my list. I cannot get enough of them! This savory seasoned puree is delicious and would complement a variety of dishes and would be a healthy and flavorful substitute to mashed white potatoes which are void of the fiber and rich nutrients found in sweet potatoes.
baked eggplant with savory sweet potato puree:
- 1 small eggplant
- 1 large sweet potato
- 1/2 small onion
- 1 T olive oil
- 1/8 cup roasted pumpkin seeds
- 1 T chopped, fresh ginger
- 1 t cumin
- 1 t turmeric
- 1/2 t tarragon
- 1/2 t ground coriander
- 1 t sea salt
- 1 t freshly ground black pepper
Preheat oven to 425. Partially quarter eggplant using an “x” slice from the bottom of the eggplant. Drizzle inside of eggplant with olive oil, sea salt, and black pepper. Wrap eggplant in parchment paper and bake for 25 minutes turning once. Meanwhile, peel and dice sweet potato and boil in salted water for about 20 minutes. Save 1/4 cup cooking water. Slice onion and caramelize by placing in small skillet with olive oil. Allow to brown, untouched for about 8 minutes. Continue to cook, turning only occasionally until nearly blackened. Add cooked sweet potato, cooking water, caramelized onion and spices to food processor. Process until pureed. Serve with eggplant and lightly toasted pumpkin seeds.