This is not the most attractive dish, but it is a tasty one. It's also not strongly Mexican but the use of paprika and dried coriander conjured up, to me, Mexican flavours. Nutritional yeast and tahini round out the flavour mix. If you were to make this truly Mexican, some chillies would be a pleasing addition.
I cheated a little with my cooking of the potato, microwaving it first before chopping and roasting. This cuts down on cooking time enormously and gives the potato a pleasing fluffy texture. If you prefer to cook fully in the oven just add extra time to the roasting stage - at least 30 minutes, or longer if using large pieces of potato.
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| Served with rocket, carrot sticks and a new-to-me Tesco vegan peanut and avocado burger |
Mexican spiced roast potato and aubergine
An easy side dish to serve 4
Vegan and gluten free
Author: Bite-sized thoughts
Ingredients
1 large potato or 2 medium
1 large aubergine (eggplant)
1 tbsp tahini
1 tbsp nutritional yeast
1 tsp dried paprika
1 tsp dried ground coriander
Pinch salt
3 tbsp non-dairy milk of choice (I used unsweetened almond)
Method
To save on cooking time, cut the potato in half and microwave on medium power for 8 minutes. Allow to cool slightly while you prepare the aubergine.
Preheat your oven to 180'C (375'F) and line a square baking dish with foil. Roughly chop the aubergine, leaving the skin on unless you particularly dislike it, and add to the dish. Roughly chop the potato and add to the dish.
In a small bowl or jug, whisk together the tahini, nutritional yeast, paprika, coriander, salt and milk. Pour over the aubergine and potatoes and toss to distribute evenly.
Roast for 20 minutes or until the vegetables are sufficiently cooked and golden.
Do you make dedicated side dishes? Any favourites I should try?
This is such an interesting recipe idea and unusual to boot. Like you we rarely entertain too, that is why I end up being creative for my home cooking.
ReplyDeleteYou have to fit the creativity in somewhere, don't you! Mind you, I think you beat me easily in the creativity stakes.
DeleteThis sounds really interesting - like you I don't make many side dishes but occasionally when I have leftovers and some extra energy or when I keep the main dish really simple - so probably one of my main side dishes I made most often is mashed potato (if you call that a side). So it amazes me I have quite a few on my blog and I will recommend a couple - a corn and mint salad - http://gggiraffe.blogspot.com.au/2012/10/a-corny-picnic-with-mint.html and a miso harissa roasted pumpkin http://gggiraffe.blogspot.com.au/2014/12/zucchini-flowers-with-rice-roast.html BTW I usually cook my potato for a few minutes before roasting - that is how my mum always does it.
ReplyDeleteI love the sound of both those side dishes - thanks for the inspiration Johanna. And good to know others take a two-step approach to potato cooking :)
DeleteThis side dish sounds really tasty. I will have to remember the tip about nuking the potatoes first!
ReplyDeleteIt makes a big difference!
DeleteI love paprika and coriander together - they make me think of Mexico too! The finished plate looks really appealing - a lovely light lunch.
ReplyDeleteI`m glad my Mexican vibe generalises :D
DeleteNutritional yeast and tahini is one of my favourite combinations. They seem to find their way into a lot of my dishes ;)
ReplyDeleteSounds good! I also tend to not make side dishes as much, but probably do once a week or so anyway. Looking forward to giving this a try.
We obviously have a shared interest in nutritional yeast and tahini :-)
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