Sweet Potato Aubergine Melts

sweet-potato-melts

Last weekend I attended one of my favourite events: the enogastronomic walk that is Gusta il Borgo. Last year I couldn’t be present as I was getting married but this year I wouldn’t have missed for anything in the world. The nine kilometre walk around the beautiful town of Ascona while tasting wine and genuine products is a perfect excuse for some movement in a truly friendly context. Here are a few pictures of our day where the only thing I have to remember next time is to smother myself with more sun cream…

 

 

Summer events may be getting to an end, but fortunately it’s not the case for local, organic produce, like the aubergines in this recipe. With this I decided to make a friendly easy and healthy recipe and thought that tartines, toasts and/or melts are a great match. As I was preparing this recipe I began thinking about the infinity of combinations for every season of the year; for instance, with autumn just around the corner, I’ll try this with some diced butternut squash, goat cheese and some rosemary or sage.

Sweet Potato Melts

 

Sweet Potato Aubergine Melts

Recipe for 8 pieces

Prep time: 15 min

Cook time: 30-35 min

 

Ingredients:

2-3 sweet potatoes

1 small aubergine

1-2 garlic cloves (depending on the size)

30 g quinoa

150 g mozzarella

1-2 chillies

Olive oil

Salt and pepper

16-18 basil leaves

 

Recipe:

Place the quinoa in two times its volume of water, season with salt and bring it to a boil. Simmer for about 15 min, until it’s done and the water will have been absorbed. Once done set aside.

Heat oven at 210°C (fan 190°C).

Meanwhile, clean and dry the sweet potatoes. Lengthwise, cut the extremities and discard them. Now cut the sweet potatoes into 1 cm thick slices and brush them with olive oil and season them with salt and pepper on both sides. Just remember that the amounts in this recipe are made for eight slices. Place the sweet potato in the oven and bake for 25-30 min, turning them once or twice during the cooking process.

Remove the seeds from the chillies and finely chop them, along with the garlic. Cut the aubergine into 1 cm thick slices, stack them (maybe not all at once) and cut them into small cubes.

Add 1 tbsp. olive oil, the chillies and the garlic to a non-stick pan and fry for 2-3 min on a medium heat. Add the aubergine cubes, season with salt and pepper and brown them on all sides tossing regularly. Finally add the cooked quinoa, mix everything together and remove from the fire. Rectify taste if needed.

Slice the mozzarella into ½ cm thick slices.

Once the sweet potatoes are done remove the tray from the oven and evenly spoon the aubergine/quinoa preparation, on top distribute the mozzarella slices.

Turn on the broiler and place the sweet potato melts in the oven for a few minutes. Once the mozzarella will have melted and lightly browed remove the melts from the oven, top with the basil leaves and serve asap.

 

 

4 thoughts on “Sweet Potato Aubergine Melts

  1. What a delicious, fun and beautiful day you must have had. I like the idea of your melts and your combination is one I wouldn’t have thought of…thank you for sharing.

    • A delicious day in all senses… I can confidently say that such activities are absolutely my favourite things to do 🙂
      Since I try not to eat too much gluten, sweet potatoes are are a great alternative. Thanks for the kind words Karen!

  2. Oh, how I’d love to attend this event! It sounds wonderful. Speaking of wonderful these melt sound delicious. Love that you used sweet potato for the base. I really must give these a try. I certainly have plenty of melanzane! 🙂

    • If next year you’re in the region, I’d be glad to invite you to such event John, I have no doubt you would enjoy it! Lucky you that you have loads of melanzane, I’m taking advantage of the last ones of the season… soon it’ll be zucche, castagne and cavoli 😉

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