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Ingredients
| Potatoes: | In Addition: |
| 1kg Red-Skinned, Predominantly Waxy Potatoes | 1⁄2 Bunch Flat-Leaf Parsley |
| 2 Eggplants, Approx. 700g | 3 Sprigs Peppermint |
| 3 Onions | Greaseproof paper |
| 1 Clove Garlic | |
| 4 Tablespoons Olive Oil | |
| 2 Tablespoons Raisins | |
| 1 Tablespoon Honey | |
| 1⁄4 Teaspoon Cumin | |
| 20g Ras el Hanout Spice Blend |
Methods
1. Peel the potatoes and cut into small cubes. Wash the eggplants, before halving and cutting into half-moons. Peel the onions and garlic and chop them finely. Place all the chopped ingredients into a bowl. Add the olive oil, raisins, honey, cumin and Ras el Hanout spice blend. Season to taste with salt.
2. Line the baking tray with greaseproof paper, distribute the potato mixture on it and cook as per setting procedure.
3. Rinse the parsley and peppermint, shake dry and chop coarsely. Sprinkle the herbs over the cooked potato bake.
Setting Procedure
4D Hot Air
190 °C
Added steam, setting 03
Cooking time: 30-35 minutes
Tip
It is the combination of hot spices, honey and raisins that makes this such a special dish. Fans of spice can sprinkle some finely chopped red chilli pepper over the bake, or add a little crushed red pepper and sumac to the potatoes. The dish can also be prepared with sweet potatoes as an alternative.
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