Jacket Potatoes with Aubergine and Green Tahini

dinner · ⏱ 90 min · 4 portions · 105.0 g carbs / portion · vegan

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
http://flowcooking.food/en-us/recipe/768/jacket-potatoes-with-aubergine-and-green-tahini/