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Side Dish: Sweet Potato and Eggplant Puree

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Side Dish: Sweet Potato and Eggplant Puree

The perfect side dish: sweet potato and eggplant puree recipe with a picture and simple step-by-step instructions.

  • 2 Pc. Medium sized sweet potatoes
  • 1 Pc. Small eggplant or hollowed out pulp of two eggplants
  • 1 tbsp Almond butter
  • 1 shot Milk or cream
  • Salt pepper
  • 1 Msp Nutmeg, grated
  • 1 Msp Cinnamon
  1. Roughly dice the peeled sweet potatoes and cook them with the diced aubergine pieces in a steamer (or in a steamer) for about 15 minutes. Drain the water and add a dash of milk and the spices. Process into puree with the potato masher (either very fine or leave a little bit more chunky, in which case I prefer very fine).
  2. The puree is ideal for B. with the eggplant with white cabbage and pineapple filling (recipe in my cookbook), but also with numerous other fish or meat dishes.
Dinner
European
side dish: sweet potato and eggplant puree

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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