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!