Eating the colors of summer: Mediterranean Hasselback-baked Sweet Potatoes with eggplant with vegan Malitzano (smoked aubergine dip), roasted bell peppers and a mushroom-spinach sautee
Ever since I saw a picture of a Hasselback baked potato, I’ve been dying to try it out on sweet potatoes. Yesterday I received the most wonderful vegan malitzano dip, which is a mediterranean dip of pureed olive oil and aubergine and tofu feta, and I decided that the time had come. And yes, the hasselback does live up to expectations – especially with this awesome dip.
- Slice the sweet potato with a quarter inch slices, making sure not to slice through so that the potato holds together. Put a light coating of olive oil and bake at 250 degrees for 20 minutes.
- Cut up a bell pepper into quarters, take out the white pith and put it in the oven with the sweet potato to bake
- Whilst the sweet potato is baking, carmelize some very thinly sliced onions for about 10 minutes on a low heat, and then add diced mushrooms, pine nuts, (I added sundried tomatoes for the mediterranean flair – that’s optional) and finely chopped spinach
- After 20 minutes, take the hasselback sweet potato out and fan out the slices (which you should now be able to separate) and smear the vegan malitzano dip in between all the slices. Put back into the oven, and bake for another 20 minutes.
- Once the oven *dings*, take out the bell peppers and sweet potato to assemble the plate and prepare extra malitzano dip to add on top, because it’s just that good.