Mediterranean-Inspired South African Vegetarian Feast: Grilled Aubergine Stacks, Sweet Potato Fritters, and Butternut Squash Mash

Allergens

N/A

Ingredients

• 2 large aubergines
• 4 cups peeled and cubed butternut squash
• 4 large sweet potatoes
• 1 cup chickpea flour
• 1/2 cup almond milk
• 2 tbsp olive oil
• Salt and pepper to taste
• Fresh basil leaves, for garnish

Instructions

1. Begin by preparing the aubergine stacks. Slice the aubergines into 1/2 inch thick rounds, and season with salt and pepper. Preheat your grill or grill pan to medium heat, and cook the aubergine slices for about 3 minutes per side, until tender and slightly charred.
2. Next, make the sweet potato fritters by peeling and grating the sweet potatoes. In a large bowl, combine the grated sweet potatoes with chickpea flour, almond milk, salt, and pepper. Mix well to create a batter like consistency.
3. Heat 1 inch of oil in a deep frying pan over medium heat. Once hot, carefully drop spoonfuls of the sweet potato mixture into the oil, flattening them slightly with a spatula. Fry until golden brown and crispy on both sides. Remove and set aside on paper towels to drain.
4. Lastly, prepare the butternut squash mash by boiling cubed butternut squash in salted water for 10 12 minutes or until tender. Drain and return to the pot. Mash with a fork or potato masher until smooth and creamy.
5. To assemble, place one grilled aubergine slice on each plate, followed by a dollop of butternut squash mash and a sweet potato fritter. Garnish with fresh basil leaves and serve immediately.

Chef’s Insight

To add more depth to the dish, consider using different colored sweet potatoes for the fritters.

Notes

Adjust seasoning according to personal preference.