Sweet Potato and Black Bean Mexican Salad
A quick and easy meat free option, perfect for summer.
2 aubergines, about 500g
2-3 garlic cloves, unpeeled
1 tsp salt
75g tahini, stirred until creamy before measuring
25ml olive oi
50g labneh or thick yoghurt
Chopped mint, pomegranate seeds and sumac, to finish
Preheat the oven to 200 degrees celsius.
Prick the aubergines and sit them over the flame of a gas hob to char the outer surface, rotating them so all sides get burned, then place on a baking tray with the garlic and bake in the oven for about 40 minutes until collapsed and very soft. Alternatively, place under a grill or on a barbecue with the garlic and cook until both are soft inside and the outer surface of the aubergine is charred.
Split the aubergines open on a chopping board, scoop out the soft flesh and discard the skin, then place the flesh in a strainer over a bowl. Peel the garlic.
Add half the salt to the aubergine, stir well and leave for 15 minutes to let any excess liquid drain away. Then return the flesh to the board, with the soft garlic, and chop finely with a knife. Discard any liquid from the bowl, place the chopped aubergine in it and stir in the remaining salt, along with the tahini and oil until thick. Add the labneh, then spread the baba ghanoush around the bowl with a spoon and sprinkle on the mint, pomegranate seeds and sumac to finish.
From 'Comptoir Libanais' by Tony Kitous and Dan Lepard. Copyright Tony Kitous and Dan Lepard 2013. Images copyright of Dan Lepard.
Reprinted by permission of Random House Australia.
All rights reserved. RP $40.95 by Preface. Available now from bookstores.
Photo Credits: Dan Lepard