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Jacket Potatoes with Aubergine and Green Tahini

Crispy jacket potatoes with a golden, smoky aubergine hit.
Tangy green tahini and quick-pickled red cabbage keep it fresh.
Sweet, peppery mango chutney makes every bite feel complete.

dinner ⏱ 90 min 520 kcal / portion 105.0 g carbs / portion (estimated) vegan 🔗 Original source

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Jacket Potatoes with Aubergine and Green Tahini
v6 · rb0e705f985 20260727Z1751 4 pieces baking potato 134 ml olive oil mango chutney to taste salt to taste black pepper to taste 1 tbsp caster sugar ½ tsp black peppercorns 225 ml water 850 g aubergine 1 tsp ground cumin ½ tsp ground turmeric 15 g mint leaf 🍳 ⏱ 1 min simmer pickling syrup ⏳ ⏱ 10 min · ⏳ 9 min soak red cabbage in vinegar mixture and refrigerate (up to 3 days) 🔥 preheat oven to 200°C fan 🔥 bake jacket potatoes 1-1¼ hours until cooked through and skin is wrinkled 🔪 peel and cube aubergines into 3cm cubes 🌀 toss aubergine cubes with olive oil, cumin, turmeric, salt, and pepper 🔥 ⏱ 40 min roast aubergines until golden brown 🌀 blend green tahini sauce until smooth 🔪 cut an X in potatoes and squeeze to open cross 🍽 spoon green tahini sauce into potato cross, then top with roasted aubergine 🍽 top with drained pickled red cabbage and torn mint leaves 🍽 serve with mango chutney and extra tahini sauce Jacket Potatoes 🎉 125 ml white wine vinegar 200 g red cabbage 25 g parsley leaf 2 pieces garlic clove 50 ml lemon juice 150 g tahini green chilli to taste ½ tbsp 125 ml ¼ tsp white wine vinegar, red cabbage refrigerate 10 min 74 ml 60 ml ½ tsp ½ tbsp 8 g ½ tsp 100 ml 8 g mint leaf mango chutney
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Preparation steps

  1. simmer pickling syrup for 1 minute
  2. soak red cabbage in vinegar mixture and refrigerate for 10 minutes (up to 3 days)
  3. preheat oven to 200°C fan
  4. bake jacket potatoes 1-1¼ hours until cooked through and skin is wrinkled
  5. peel and cube aubergines into 3cm cubes
  6. toss aubergine cubes with olive oil, cumin, turmeric, salt, and pepper
  7. roast aubergines 40 minutes until golden brown
  8. blend green tahini sauce until smooth
  9. cut an X in potatoes and squeeze to open cross
  10. spoon green tahini sauce into potato cross, then top with roasted aubergine
  11. top with drained pickled red cabbage and torn mint leaves
  12. serve with mango chutney and extra tahini sauce

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