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
  • 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. 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.

  • http://cooksophiecook.com CookSophieCook

    Love the idea, looks like a great flavour combo!

    • http://earthyfeast.com/ Grace @ Earthy Feast

      Thank you so much Sophie!

  • kellymitchem

    get in my belly!

    • http://earthyfeast.com/ Grace @ Earthy Feast

      We should make this together! :)

  • http://mysavoryspoon.blogspot.com/ cheri

    This is really nice Grace, love all the components of this appetizers.

    • http://earthyfeast.com/ Grace @ Earthy Feast

      Thank you Cheri!

  • http://www.wholenourishment.net/ 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!

    • http://earthyfeast.com/ 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!

  • http://www.primaverakitchen.com 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 ;-)

    • http://earthyfeast.com/ Grace @ Earthy Feast

      You’re too kind Olivia! Thank you and have a wonderful day!

  • http://www.willfrolicforfood.com/ 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.

    • http://earthyfeast.com/ 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!

  • http://www.thepigandquill.com/ 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!

    • http://earthyfeast.com/ Grace @ Earthy Feast

      Emily, you’re the sweetest, like ever.

  • http://www.tohercore.com 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 :)

    • http://earthyfeast.com/ Grace @ Earthy Feast

      I’m so glad you found me Dearna! Here’s to blending flavors, dinner parties and discovering new food blogs! :)

  • http://www.withfoodandlove.com Sherrie | With Food + Love

    Goooooorgeous Grace!! OH MY WORD.

    • http://earthyfeast.com/ Grace @ Earthy Feast

      Thanks so much Sherrie!