Monique van loons sweet potato potatoes with eggplant salad

Name: monique van loons sweet potato potatoes with eggplant salad
Cook time: 40 min
Total time: 40 min
Yield: 4
Cuisine: East-European
Ingredients: 4 eggplant; 2 sweet potato great; 2 toe garlic; 10 g fresh flat parsley; 1 lemon; 2 bunch onion; 16 el peanut oil; 4 medium sized egg; 2 el bread crumbs; 200 g feta; 100 ml mild yogurt; 4 el tahini sesame paste

Sweet potato biscuits with grilled eggplants.

Ingredients

Kitchen Stuff

1 coarse grater
1 grill pan

Directions

Cut the aubergines lengthwise in slices of 1 cm thick.
Place the eggplant slices on a plate and sprinkle with salt. Let stand for at least 15 minutes so that the salt can extract moisture from the eggplant.
Meanwhile, peel the sweet potato and grate coarsely with the coarse grater.
Slice the garlic and parsley. Squeeze the lemon and cut the spring onion into rings.
Use kitchen paper to wipe the salt from the aubergines and pat dry. Brush the slices with the oil.
Heat the grill pan without oil or butter, let it get hot and grill the aubergine in parts in 12 minutes golden brown. Turn halfway.
Beat the eggs in the meantime and mix with the sweet potato, garlic, breadcrumbs, pepper and salt.
Heat the oil in a large frying pan with non-stick coating. Spread the sweet-potato mixture in 12 hills over the pan and press a little flat.
Bake 10 minutes on medium heat. Turn halfway. Remove the potatoes from the pan and drain on kitchen paper.
Spread the aubergine over a flat dish and crumble the feta. Sprinkle with the parsley and some pepper and sprinkle with some lemon juice.
Mix the yogurt with the spring onion and tahini. Serve the sweet potatoes with the aubergine salad and yoghurt sauce.