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Wednesday, May 23, 2007
0 Comments ::  :: Serves 4, >30 Minutes, Vegan, Main Course, Tooth Friendly
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Baked Crusty Potatoes with grilled Aubergine Paste
Ingredients:
- 4 large floury Potatoes
- 4 medium Aubergines
- 6 cloves Garlic
- 4 tbsp Olive oil
- 2 tbsp ground Cumin
- 3 tbsp Tahini
- 1 lime, juice
- 3 tbsp fresh Coriander, chopped
- Salt and Pepper
Method:
- Preheat the oven to 225 C/ Gas mark 7.
- Put aubergines and garlic cloves in a baking tray and cover with 2 tbsp of oil.
- Put potatoes in another oven tray, season with salt and cover with 2 tbsp of oil.
- Put both trays in the oven and cook for 50 minutes until aubergines are soft, then remove them and leave potatoes to cook for a further 15 minutes.
- peel the aubergines and garlic cloves and leave to cool.
- Put aubergines, garlic, cumin, tahini, lime juice and the remaining oil in a food processor and blend into a smooth paste.
- Mix the aubergine paste with fresh coriander and season with salt and pepper.
- Halve the potatoes lengthways, spoon the paste on each half, sprinkle with coriander and serve.
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