Roasted Sweet Potato with Smokey Eggplant Dip + Cherry Chutney

Roasted Sweet Potato with Smokey Eggplant Dip + Cherry Chutney

Can I keep posting party food? Good. We can blame summer’s beautiful fruits for my sudden social mood. There are so many sweet pretty things I want to eat and share with friends, like cherries. I’ve already covered them in chocolate so obviously cherry chutney was next. Cherry chutney is an amazing thing. It’s sweet, tart and tangy – the perfect complement to this creamy, smokey eggplant dip and mellow sweet potato. I promise you this showy appetizer is so worth the fuss. It’s a super flavorful dish your guests just won’t stop talking about. Oh and speaking of parties, I was invited to bring a dish to a virtual potluck hosted by some amazing bloggers! So tune in next week for lots more party food!

Roasted Sweet Potato with Smokey Eggplant Dip + Cherry Chutney

[wooslider slide_page=”sweet-potato-cherry” slider_type=”slides” limit=”3″ thumbnails=”true”]

Roasted Sweet Potato with Smokey Eggplant Dip + Cherry Chutney Roasted Sweet Potato with Smokey Eggplant Dip + Cherry Chutney Roasted Sweet Potato with Smokey Eggplant Dip + Cherry Chutney

 

Ingredients for the Cherry Chutney  

2/3 cup pitted cherries

1 tablespoon pomegranate vinegar (or equal parts pomegranate juice and white wine vinegar)

pinch of salt

 

Ingredients for the Smokey Eggplant Dip 

1 smallish eggplant

2/3 cup plain greek yogurt

juice of half a lemon

1 garlic clove, pressed

1 teaspoon salt

1 teaspoon pepper

generous handful flat leaf parsley, finely chopped

 

Ingredients for Assembly  

4 medium sweet potatoes + oil for roasting

mixed seeds: pumpkin, sunflower, black sesame

mixed greens: more parsley, basil or arugula

 

Directions

Peal and slice the sweet potato into half inch disks. Toss with olive oil and salt and pepper. Place on parchment papered pan and roast for 30 minutes at 400F. While the potatoes are roasting make the cherry chutney: pit the cherries and pulse them in the food processor a couple times with the pomegranate vinegar – making sure to not over process. Let sit to develop flavor. For the eggplant dip: roast eggplant on open flame, medium heat (or broil in oven). The skin should be burnt and dark, the inside soft and mushy. This process will take around 10 to 12 minutes depending on the size of your eggplant. You can check for doneness by sticking it with a wooden tester – it should be nice and tender. Scoop the insides of the eggplant into a colander, salt it and let the juices drain off. Combine the meat of the eggplant with the rest of the dip ingredients, taste for salt and pepper. Assemble potatoes as shown, topping with seeds and mixed greens.

 

Notes

You may have a little extra cherry chutney. If this is the case, warm it up a bit and swirl it into some good vanilla ice cream for a special treat.

This dish is inspired by a recipe in this book.

18 Responses to “Roasted Sweet Potato with Smokey Eggplant Dip + Cherry Chutney”

  1. Katie @ Whole Nourishment

    Ooh, what a fabulous idea. I’m sure it is very much worth the effort although it looks like the chutney and dip could be made ahead/in stages. The flavors are right up my alley, yum!

    Reply
    • Grace @ Earthy Feast

      Thank you Katie! You’re spot on! The chutney and dip can be made ahead of time and will taste even better as time will help develop the flavors – I’ll make a note of it above!

      Reply
  2. Olivia Ribas

    Wow love this idea! This recipe is a great appetizer dish, my friend! Love all the flavours! Gorgeous pictures too, Grace! Have a wonderful Sunday, my dear 😉

    Reply
  3. Renee Byrd

    love this! such a gorgeous post. as usual, everything about this is so yes. Question, how long did you roast your eggplant over your burner for? And was it oven medium or high heat? I want to try this for sure. Plus I’ve got a bunch of sweet potatoes that need to be used. So, you know, this is happening.

    Reply
    • Grace @ Earthy Feast

      Thank you so much Renee! I roasted the eggplant over the burner on medium heat for about 12ish minutes. Turning half way through to get it smokey and soft on all sides. It was my first time roasting eggplant like this, super easy and flavorful, oh and fun too!

      Reply
  4. Em @ the pig & quill

    This is stupid beautiful. And that’s all I have to say about that!

    No wait, I’m not done.
    Also: I’d like to eat that whole tray please. Thanks…

    K, now I’m done. 🙂 xo!

    Reply
  5. Dearna || to her core

    How have I not heard of your beautiful blog before? I came here via the lovely Katie at Whole Nourishment, and I’m loving your space here. This recipe looks delicious – I actually thought it sounded a little Ottolenghi-esque, he has such an amazing way of blending flavours. I have pinned this for the next time we have a dinner party, it would make a great entree 🙂

    Reply

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