Food Monday ~ Elly’s-It looks like Yeuk-Dip

Elly’s ‘It looks like Yeuk’! – Dip.

Preheat oven to 180 °C

  • 1 bushbok sweet potato
  • 1 decent-sized aubergine
  • 1 red onion
  • 1 garlic bulb
  • olive oil
  • balsamic vinegar (optional)
  • lemon juice
  • Freshly ground black pepper and salt

Peel as much of the papery skin off a garlic bulb as possible while keeping it in one piece, and trim the top so that you open up the top of each clove.
Remove the top off a decent-sized aubergine, and cut in 2 lengthwise.
Peel the sweet potato and cut into roughly 1-inch cubes.
Peel a red onion, top and tail it and cut into 8 chunks.

Place everything in a roasting tray lined with foil and drizzle with olive oil and season well. You can put some balsamic vinegar on the sweet potato and the onion if you like.

Roast for 35-40 minutes, until everything is tender.

Place the sweet potato and onion in a blender, scoop the aubergine flesh out of the skin and push the soft centre from the roasted garlic out of it’s skin and add to the potato and onion. Add a good glug of olive oil and some lemon juice to everything in the blender, then pulverise it – dependant on the consistency you may want to add some water. Keep adding salt, lemon and olive oil to taste.

Best served hot, but can be frozen and defrosted and eaten cold or microwaved.

I have eaten it hot, cold and microwaved from frozen.It still looks like Yeuk, but tastes delicious!

19 thoughts on “Food Monday ~ Elly’s-It looks like Yeuk-Dip

  1. gaelikaa

    Well, It doesn’t really matter what it looks like, but if it tastes delicious, that is just great. And you’ve inspired me! I think I’ll have to do a post on food soon!!

  2. Grannymar Post author

    Ramana – I love it! Now she has another name! 😆

    George – In the absence of the proper name for the dish, I used her quote! It is indeed very tasty.

  3. K8

    Yum… roasted vegetables (sweet potatoes added bonus) are the cat’s pyjamas – the balsamic vinegar always works, a sprig of rosemary zings thing up too if you have it lying around.

    But… a WHOLE bulb of garlic?! That is some whopping amount, doesn’t it overpower the taste?

  4. Maynard

    You lost me with the “aubergine”. I looked in 2 dictionaries and still can’t find it. Could I substitute “mountain oysters””?

  5. Grannymar Post author

    Baino – Sorry I can’t please you every week! 😉

    K8 – You squeeze the milky gooey stuff out of the cloves when they are roasted.

    Maynard – Sometimes it is called Eggplant

  6. Elly Parker

    Baino – you just need to be inventive – I often swap out the aubergine for butternut squash, pumpkin or peppers – any veg where roasting brings out the sweetness.

    K8 – you’d be surprised – when the garlic is roasted like that, it brings a smoky sweet flavour and hint of garlic to the dish, but even a whole bulb will not over power. Next time you’re roasting a joint of meat, throw a few bulbs of garlic in with it. Cook the garlic for 45-ish mins (well done but not too burnt would be how I describe it) and then squeeze the garlic out into a small tupperware and mash with a fork. This will keep for ages in a fridge and can be added to mayo, sandwiches, toast etc for an instant kick of flavour.

  7. Grannymar Post author

    Elly – Thanks for that.

    WWW – I love the way alternative suggestions are made for the dishes I suggest. It all adds to the fun and colour of the food.

  8. Magpie11

    More suggestions….How about parsnips for sweet potatoes?

    I’m wondering if beet root would do or would it be “even more yeuk”?

    I like thyme in things like this…… I wonder if great big tomatoes could replace the Aubergine? Then you could use basil..

    Zucchini might be okay…would you have to salt them for a while to remove XS liquid?

    Next time you roast a leg of lamb slash it and push in some garlic cloves…a classic!

  9. K8

    That’s a seriously intriguing garlic trick, I’ve never heard of garlic goo before but it makes sense, I’ll try it!!!
    Thanks 🙂

  10. Rhyleysgranny

    I can vouch for the garlic goo. I put whole cloves of garlic under a leg of lamb then squish into the gravy. Oh yum. I am a died hard carnivore and I am having trouble with this recipe. I think I would like it as a side dish rather than a main. I am pondering, I AM pondering.

  11. Grannymar Post author

    Magpie 11 – I love roast parsnip and use any excuse to use it. Now roasted beetroot? That I never tried….yet!

    K8 – Very unfoodie term, but it suits it.:D

    Rhyleysgranny – Your pondering is always fruitful! I await the result.

  12. Kate

    Sounds a lovely mix – I’m not sure about the pulverising (love that word though … I’d probably just have them all roasted… yummy!


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