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 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
  • Step 1

    Roasted Sweet Potato with Smokey Eggplant Dip + Cherry Chutney

    While the potatoes are roasting, pit the cherries. I would assume this would go a lot faster with a cherry pitter but I don’t have one so I had to do it old-school.

  • Step 2

    Roasted Sweet Potato with Smokey Eggplant Dip + Cherry Chutney

    Roast the eggplant on medium heat with an open flame (or under the broiler in your oven).  The skin will get dark and burnt and the inside will get soft and mushy.

  • Step 3

    Roasted Sweet Potato with Smokey Eggplant Dip + Cherry Chutney

    Spoon out the inside of the eggplant (discarding the burnt skin) then salt it and drain it to release excess water. Combine the flesh of the eggplant with the rest of the dip ingredients.

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. 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.

German Potato Salad + A Party!

German Potato Salad + A Party!

It’s a party! Hooray! Here’s where I share the entire menu of munchies and party pics from the baby shower I hosted (I still can’t believe I’m old enough to have a friend that’s having a baby! Yikes!). Mark and I worked for months to get the house ready for the party. That seems a little over-the-top but when you have an old house with about a million little renovation projects started and none of them quite finished, you need a deadline and 11 lovely ladies coming over in order to get some stuff done! The hard work payed off and what used to be a construction zone is now a nice home. The giant balloons hanging from the ceiling and the fresh flowers everywhere brought on the celebratory feelings. I’m not really big on games – especially those of the baby shower variety (party pooper, I know). But we did write wishes for the baby on pretty white paper birds and tied them up on a twiggy branch. It was something fun to do during the party and a sweet, sentimental gift for mama and baby. We started prepping the food Friday night, worked all day Saturday making more treats and my mom even drove up from Greenville to bake these amazing cakes! The Frankfurter Kranz is like a raspberry cream dream. It’s the same cake she made for me for my wedding and it’s probably the most delicious thing ever. I hope to share the recipe in an upcoming post!

 

On to the menu!

For the Savory:
White Bean Hummus with Roasted Red Pepper Swirl
Pimento Cheese with veggies and crackers to dip
Bruschetta with garlicky grilled baguette
Cucumber Caprese Bites
Deviled Eggs, that I tried to dye pink with beet juice
Pesto Bread Sticks
Mushroom Tarts with Thyme
German Potato Salad

 

For the Sweet:
Frankfurter Kranz Cake
Flourless Chocolate Hazelnut Cake
Chocolate Covered Cherries

 

To Drink:
Peach Sangria
White Wine
Pink Lemonade
Cucumber Lemon Water

 

German Potato Salad + A Party! German Potato Salad + A Party! German Potato Salad + A Party! German Potato Salad + A Party! German Potato Salad + A Party! German Potato Salad + A Party!

We even painted the entire outside of our house! Here is the before pic of the funky green color it used to be.

 

Now on to this potato salad! It’s my go-to party dish. I’ve brought it to every single company potluck party. A simple crowd pleasing dish that’s vegan too!

patatosalad01 German Potato Salad

 

Ingredients for The Salad
3 pounds golden potatoes
1 small red onion
2/3 cup finely chopped fresh parsley and chives

 

For the Dressing
1/3 cup neutral oil like grapeseed
1/3 cup white vinegar
2 generous tablespoons mustard
1 teaspoon salt, more to taste
1 teaspoon pepper

 

Directions 

Boil the potatoes, whole with the skin on. When you can easily stick a fork through them, they’re done. To make the dressing, combine all the ingredients into a jar with a lid and shake up to mix up. Peal the potatoes and slice into disks. Pour the dressing over the warm potatoes, toss together with finely chopped red onion and herbs. Warm or cold this salad is delicious.