Ao Challenge: Aubergine Steak

 The third try at the Ao.com challenge and one that maybe worked out a little better.
And that has nothing to do with the fact that my mama helped me cook it.
Although, looking at when Kim did hers, I'm starting to think that maybe I'm not so great at cooking.
But in my defense, I couldn't use the miso paste so I'm going with that as my excuse to why it looks different..
Because everyone's allowed an excuse at least once. Right?
And whilst we're at it, it may not LOOK appealing, but it was incredibly delicious so that's all that matters...

Excuses aside, here's the third recipe in the challenge.. Miso roasted Aubergine Steaks with Sweet Potato. Except it's not Miso Roasted, mine was Tahini roasted. Still yum, and one to try!
Ingredients:
1 large aubergine
2 tbsp tahini paste
350g sweet potatoes
1 garlic clove
8 spring onions
Parsley

First heat your oven to 180C because that's the most important part (otherwise this stuff ain't cooking!). Peel the aubergine with a potato peeler or if like me, who doesn't own one, cut the ends off. Place in a roasting tin and spread the tahini paste all over it.
Add in some chopped sweet potatoes (kinda like wedges if you wish) and pour in 225ml of boiling water into the base. Add in the garlic and ginger if you wish, and sprinkle salt and pepper over it all. I also put some tahini paste over the wedges for extra flavour - leave to cook for 30 minutes.
After this, add in another 125ml of boiling water and roast for another 20 minutes. Finally throw in your spring onions (I added in a few leftover sugar snap peas and pepper) and roast for a final 10 minutes.
Check to see if the aubergine is cooked (think of it like a cake.. if the knife comes out easily, then the aubergine is ready!).
Slice the aubergine into steak like slices (this was our error.. it kind of flaked a little bit) and place on top of the sweet potatoes. Serve with a sprinkling of parsley and pour over the remaining sauce in the bottom of the tin. Finished off with some black pepper and garlic salt and this makes one really delicious Winter dinner!
Verdict. As I've mentioned once or twice, that however unappealing this dish looks, it certainly reminded me why I like aubergine and actually that I do like a peanut butter style sauce on my dinner (normally peanut butter stays firmly on my toast or on chicken!) and mixed with the sweet potatoes really made me feel all warm and satisified inside. That's what we all want during these colder months don't we. Good food.
And lots of sweet potato wedges. Always.
OH. And I love Tahini paste now. It's on my shopping list...!

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