1 large Sweet Potato

1 Aubergine

Pink Himalayan Salt and Pepper

3 Garlic Cloves, in their skins

3 tbsp Olive Oil


  • Preheat the oven to 180°C
  • Divide both the Sweet Potato and Aubergine into 8 pieces
  • Add to a roasting tray with a drizzle of Olive Oil, Salt and Pepper and roast for 45 minutes, adding the Garlic for the last 15
  • Put the Sweet Potato and Aubergine (with their skins), Garlic (without their skins) plus the remaining Oil into the blender and whizz until it becomes smooth, if you only have a small blender – batches are the way forward

Serves: 6