This is not the most attractive dish, but it is a tasty one. It's also not strongly Mexican but the use of paprika and dried coriander conjured up, to me, Mexican flavours. Nutritional yeast and tahini round out the flavour mix. If you were to make this truly Mexican, some chillies would be a pleasing addition.
I cheated a little with my cooking of the potato, microwaving it first before chopping and roasting. This cuts down on cooking time enormously and gives the potato a pleasing fluffy texture. If you prefer to cook fully in the oven just add extra time to the roasting stage - at least 30 minutes, or longer if using large pieces of potato.
|Served with rocket, carrot sticks and a new-to-me Tesco vegan peanut and avocado burger|
Mexican spiced roast potato and aubergine
An easy side dish to serve 4
Vegan and gluten free
Author: Bite-sized thoughts
1 large potato or 2 medium
1 large aubergine (eggplant)
1 tbsp tahini
1 tbsp nutritional yeast
1 tsp dried paprika
1 tsp dried ground coriander
3 tbsp non-dairy milk of choice (I used unsweetened almond)
To save on cooking time, cut the potato in half and microwave on medium power for 8 minutes. Allow to cool slightly while you prepare the aubergine.
Preheat your oven to 180'C (375'F) and line a square baking dish with foil. Roughly chop the aubergine, leaving the skin on unless you particularly dislike it, and add to the dish. Roughly chop the potato and add to the dish.
In a small bowl or jug, whisk together the tahini, nutritional yeast, paprika, coriander, salt and milk. Pour over the aubergine and potatoes and toss to distribute evenly.
Roast for 20 minutes or until the vegetables are sufficiently cooked and golden.
Do you make dedicated side dishes? Any favourites I should try?