Creamy Sweet Potatoes with Aubergine

#1

vegetarian

starter

medium

Stephanie Türck/Daniela Sonntag

INGREDIENTS FOR 4 PERSONS

• 500 g sweet potatoes
• olive oil
• sea salt (e.g. Murray River Sea Salt)
• 50 g butter
• 1/2 chilli
• 1 tsp Ras el-Hanout (Ingo Holland)
• Tomami Umami
• 1/2 orange (juice and peel)
• 1/2 clove of garlic
• 1 aubergine
• 3 tablespoons of maple syrup
• 1-2 tbsp. pine nuts
• 150 ml natural yoghurt
• 1/2 bunch of coriander
• Ducca (Ingo Holland)

INSTRUCTIONS

Peel the sweet potatoes and cut roughly, bake in the oven at 165° C for 25-30 minutes with olive oil and sea salt. Lightly brown the butter in a pan and allow it to foam (pass through a cloth for a “beurre noisette”). In a bowl, add the butter, finely chopped chilli, Ras el-Hanout, Tomami Umami, orange juice and orange peel to the potatoes and mash until creamy. Season to taste. Roast the pine nuts in a pan, wash and pluck the coriander. Fry the finely chopped garlic lightly in a little olive oil and place 1 cm thick aubergine slices on top. Sprinkle with little maple syrup and fry on both sides. Season with salt and Tomami Umami. Stir the yogurt until smooth. Serve the sweet potato mash with the aubergine, roasted pine nuts and the yogurt. Decorate with coriander, sprinkle with ducca and drizzle with Tomami Umami, then serve.