Jewelled Chermoula Aubergine Loaded Garlic Potatoes
with Tamarind Drizzle and Caramelised Onion Yoghurt
- Milk
- Cereals containing gluten
- Barley
- Almonds
- Nuts
- May contain traces of allergens
- Celery
- Pecan Nuts
- Sesame
- Hazelnuts
- Pistachio nuts
- Cashew nuts
- Nuts
- Almonds
- Peanut
- Macadamia Nuts
- Brazil nuts
Ingredients
700 grams
Potatoes
2 unit(s)
Garlic Clove
75 grams
Low Fat Natural Yoghurt
(Contains: Milk)
1 sachet(s)
Caramelised Onion Paste
1 unit(s)
Aubergine
(Contains: May contain traces of allergens, Celery)
1 sachet(s)
Chermoula Spice Mix
1 unit(s)
Pomegranate
40 grams
Tamarind Chutney
(Contains: Cereals containing gluten, Barley)
15 grams
Toasted Flaked Almonds
(Contains: Almonds, Nuts, May contain traces of allergens, Pecan Nuts, Sesame, Hazelnuts, Pistachio nuts, Cashew nuts, Nuts, Almonds, Peanut, Macadamia Nuts, Brazil nuts)
40 grams
Wild Rocket
Not included in your delivery
20 grams
Butter
1 tbsp
Honey
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7. Remove the butter from your fridge and leave to one side to soften.
Chop the potatoes into 2cm wide wedges (no need to peel). Pop onto a large baking tray.
Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, roast on the top shelf until golden, 30-40 mins. Turn halfway through.
Meanwhile, peel and grate the garlic (or use a garlic press).
In a small bowl, combine the yoghurt and caramelised onion paste. Set aside.
Trim the aubergine, then cut into roughly 2cm pieces and pop them onto another baking tray.
Drizzle with oil, sprinkle over the chermoula spice mix, season with salt and pepper, then toss to coat. Spread out in a single layer.
Roast the aubergine on the middle shelf of your oven until soft and golden, 25-30 mins. Turn halfway through.
Quarter the pomegranate. Remove the seeds from the white pith and pop the seeds into a bowl (discard the pith). TIP: Pat the outside of the pomegranate with the back of the spoon to help release the seeds.
Once the butter has softened slightly, pop into a small bowl and add the garlic.
Use a fork to mash the garlic into the butter. Season with salt and pepper, then keep to one side.
Once the potatoes are ready, add the garlic butter and toss together.
Once the aubergine is ready, drizzle over the honey (see pantry for amount) and turn so the slices are coated on both sides.
Share the potatoes out between your bowls and top with the sticky aubergine.
Drizzle over the caramelised onion yoghurt, then the tamarind. Sprinkle over the pomegranate seeds and flaked amonds.
Serve the rocket on the side of the bowl, drizzling a little oil over the leaves to finish.
Enjoy!
