Roasted Potatoes

Ingredients

• 500 g New potatoes
• 3 TL Olive oil
• coarse Sea salt
• 2 Garlic cloves
• 600 g Eggplant (2 eggplants)
• 0.5 Lemon
• 0.5 bunch Basil
• Salt
• Pepper
• 1 tsp ground coriander

Instructions

1. 1.

   Wash the potatoes thoroughly, drain them, and halve them lengthwise.

2. 2.

   Place the potato halves cut-side up on a baking sheet lined with parchment paper, brush the cut sides with 1 tsp of olive oil, and sprinkle with sea salt. Bake in a preheated oven at 200 °C (convection: 180 °C, gas: level 3) for 15 minutes.

3. 3.

   Meanwhile, peel and finely chop the garlic.

4. 4.

   Wash, clean, and halve the eggplants lengthwise. Make crosswise cuts about 1 cm deep on the cut sides and sprinkle with chopped garlic and sea salt.

5. 5.

   Place the eggplant halves cut-side up on the baking sheet with the potato halves and continue baking for 30 minutes.

6. 6.

   Keep the cooked potato halves warm in the turned off oven. Remove the eggplant halves, scoop the pulp out of the skin with a spoon, and puree it with an immersion blender.

7. 7.

   Squeeze the lemon half.

8. 8.

   Wash, shake dry, and pluck the basil leaves. Set a few leaves aside, chop the rest finely.

9. 9.

   Mix the chopped basil and remaining olive oil into the eggplant puree and season with salt, pepper, coriander, and about 1 tsp of lemon juice. Garnish the eggplant puree with basil leaves and serve as a dip with the roasted potatoes.