Sweet Potato Salad

Ingredients

• 600 g Eggplant (2 Eggplants)
• 800 g Sweet Potatoes (2 sweet potatoes)
• 1 onion
• 1 Garlic clove
• 4 tbsp Sesame oil (40 ml)
• 0.5 tsp ground coriander
• 0.5 tsp ground cumin
• Salt
• Pepper
• 1 pinch cayenne pepper
• 300 g small red bell peppers (2 small red bell peppers)
• 20 g ginger (1 piece)
• 2 tbsp Vegetable broth (30 ml)
• 2 tbsp Lime juice (30 ml)
• 40 g Sesame seeds (4 tbsp)
• 2 pinches Chili flakes
• 100 g Field salad

Instructions

1. 1.

   Peel and wash the eggplants and sweet potatoes, peel the sweet potatoes. Cut both into 1 cm cubes. Peel the onion and garlic. Halve the onion and slice it. Finely chop the garlic.

2. 2.

   Heat 2 tbsp oil in a pan. Sauté the onion and garlic in the pan over medium heat. Add the eggplant and sweet potato cubes and sauté for 7 minutes. Then add coriander and cumin and simmer over low heat for about 7-8 minutes until the potatoes are soft. Season with salt, pepper and cayenne pepper. Remove from the pan and let cool.

3. 3.

   While the eggplants and sweet potatoes are cooking, wash the bell peppers, rub dry, halve, deseed and cut into cubes.

4. 4.

   Peel the ginger, finely chop it and mix it with the remaining oil, broth, lime juice and sesame seeds. Season with salt, pepper and chili flakes. Select, wash and shake the field salad dry.

5. 5.

   Mix the bell peppers, eggplants, sweet potatoes and field salad. Pour the dressing over the sweet potato salad and serve.