Sweet Potato with Eggplant and Rooster-Style Gravy

Name: Sweet Potato with Eggplant and Rooster-Style Gravy
Ingredients: 8 sweet potatoes (480 g); 1 large eggplant or 2 small ones (360 g); 1 cup of cooked or canned rooster-style gravy; 1/2 cup of tahini (eggplant paste); 3 tablespoons of lemon juice; 2 cloves of garlic, minced; 4 tablespoons of olive oil; Salt and black pepper to taste; 2 green onions, sliced into thin rings with a little bit of the green part; 1 tablespoon of chopped parsley

1
8 sweet potatoes (480 g)
2
1 large eggplant or 2 small ones (360 g)
3
1 cup of cooked or canned rooster-style gravy
4
1/2 cup of tahini (eggplant paste)
5
3 tablespoons of lemon juice
6
2 cloves of garlic, minced
7
4 tablespoons of olive oil
8
Salt and black pepper to taste
9
2 green onions, sliced into thin rings with a little bit of the green part
10
1 tablespoon of chopped parsley

Ingredients

1
8 sweet potatoes (480 g)
2
1 large eggplant or 2 small ones (360 g)
3
1 cup of cooked or canned rooster-style gravy
4
1/2 cup of tahini (eggplant paste)
5
3 tablespoons of lemon juice
6
2 cloves of garlic, minced
7
4 tablespoons of olive oil
8
Salt and black pepper to taste
9
2 green onions, sliced into thin rings with a little bit of the green part
10
1 tablespoon of chopped parsley

Directions

1
Pierce the eggplant with a fork, place it in a baking dish, and bake for about 25 minutes, turning occasionally until soft
2
Remove from the oven and place in a bowl with cold water
3
Cut off the stem and peel
4
Mince and drain in a colander
5
Put the eggplant and rooster-style gravy, tahini, lemon juice, garlic, olive oil, salt, black pepper, and parsley into the blender and blend well
6
Spread over the sweet potatoes, sprinkle with green onion, and serve immediately
7
Serves 16 portions.