Roasted sweet potato stuffed with eggplant, prawns and mango: amazing combination of flavors and textures, washed down with a yummy warm vinaigrette and served with a yogurt sauce with pink salt.
It’s been a long time since I saw this recipe on bake-street. At home we love stuffed potatoes, but we had never eat it with the roasted sweet potato and we were already looking forward to eat it. However, I have never been very enthusiastic about eggplants … I have to find a recipe that calls my attention to make it. In this case, the combination of the sweetness of the roasted sweet potatoes and the mango with the eggplant are scandalous and I could not let it pass.
I assure you that we hallucinate with the flavors, and enjoy like never before from the first to the last bite. I admit that I surprised myself with how much I liked the eggplant. I had never eaten aubergines with such pleasure before.
Ingredients for roasted sweet potato stuffed with eggplant, prawns and mango (serves 2):
- 2 large sweet potatoes
- 1 medium eggplant
- ½ ripe mango
- 6 prawns
- Grated zest and juice of 1 lime
- ½ purple onion
- 2 large garlic cloves
- ½ red chile
- 92 g vinegar
- 45 g (3 tbsp) sugar
- ½ tsp salt
- 1 tsp black sesame
- 75 g olive oil
- 1 handful cilantro leaves
- 1 handful parsley
For the yogurth sauce:
- 1 natural yogurth
- Pinch of pink salt
- Freshly ground pepper
How to make roasted sweet potato stuffed with eggplant, prawns and mango:
The sweet potatoes:
First roast the sweet potatoes. Scrub the sweet potatoes well and pat them dry with kitchen roll.
Place sweet potatoes over the baking sheet and bake at 180 ° C for about 45-75 minutes, depending on their size. To know if they are baked, insert a sharp knife or fork into the center. They should feel quite soft and the knife should easily glide all the way through.
In a medium saucepan pour rice vinegar with sugar and salt. Cook medium heat for up 1-2 minute, just until sugar dissolves. Remove from the heat and add garlic and chile finely diced. Once mixture has cooled, add black sesame, lime juice and grated zest. Stir until combined.
Wash the prawns. Set aside.
Wash and dry eggplant. Cut into ¾ inch dice without remove peel.
Heat a frying pan over medium-high heat and cook the prawns a few seconds to each side. Let cool and peel.
Put the oil in the same pan and, when it is hot, add the eggplant and cook until softened inside and roast on the outside. Drain it, and place it on kitchen paper to absorb the excess of oil. Add salt and pepper to taste.
Cut finely the onion and chop the cilantro and parsley.
Peel the mango, remove the bone and cut it into thick strips.
In a bowl mix the eggplant with the vinagrete. Add the prawns, onion, cilantro and parsley. Mix well and add the mango. Mix.
In a small bowl mix the yogurt with the pink salt and pepper to taste. Set aside until the time of serving.
Assemble baked sweet potatoes:
When the sweet potatoes are tempered, cut it in half, lengthwise. Open them carefully and, with a fork, lightly crush the sweet potato and make a hole for the filling.
Fill the sweet potato and add 2-3 tablespoons of the yogurt sauce on top.
Serve and enjoy!