Sweet Potato Hash with Halloumi and Baba Ganoush Recipe
A delicious and hearty Sweet Potato Hash featuring crispy roasted sweet potatoes, golden fried halloumi cheese, creamy homemade baba ganoush, and perfectly fried eggs, served with warm flatbreads and a hint of sumac for a flavorful breakfast or brunch.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 15 minutes
- Yield: 4 servings
- Category: Breakfast
- Method: Baking
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Baba Ganoush
- 2 medium eggplants
- 1 clove garlic
- ½ lemon (juice only)
- 2 tbsp tahini
- 2 tbsp olive oil
- ½ tsp smoked paprika
- Salt to taste
Roasted Sweet Potatoes
- 2 sweet potatoes (peeled and cubed)
- 1 tbsp olive oil
- ½ tsp cumin
- ½ tsp garlic powder
- ¼ tsp smoked paprika
- ½ tsp salt
Halloumi and Eggs
- 250g (8oz) halloumi, cubed
- 1 tbsp olive oil
- 4 eggs
To Serve
- 2-4 flatbreads
- Sumac for sprinkling
- Optional: fresh tomatoes and cucumber for freshness
Instructions
- Char the Eggplants: Prick the eggplants all over with a fork or the tip of a knife. Place them on a baking sheet under the broil/grill setting of your oven, positioning them as close as possible to the heating element. Grill for 10-15 minutes until the skins are charred and the eggplants are nearly soft. Flip and grill for another 5 minutes until very soft throughout. Remove and let cool for 5-10 minutes, then peel the skin away.
- Roast the Sweet Potatoes: Preheat your oven to 200°C (400°F). Peel and cube the sweet potatoes, arrange on a baking sheet, drizzle with olive oil, and sprinkle with cumin, garlic powder, smoked paprika, and salt. Roast for about 40 minutes until the potatoes are crispy on the outside and tender inside.
- Make the Baba Ganoush: In a food processor or blender, combine the peeled eggplant flesh, lemon juice, tahini, 2 tbsp olive oil, smoked paprika, a clove of garlic, and salt to taste. Blend until smooth and creamy. Adjust seasoning if needed.
- Cook the Halloumi: Cut halloumi into cubes similar in size to the sweet potatoes. Heat a dry non-stick pan over medium heat and fry the halloumi cubes until golden on all sides, turning frequently to prevent burning. Remove from pan and keep warm.
- Fry the Eggs: In the same pan, add 1 tbsp olive oil and crack in the eggs. Fry according to your preferred doneness.
- Assemble the Dish: Place half or one flatbread on each plate. Spread several spoonfuls of baba ganoush over the flatbread, top with roasted sweet potatoes, fried halloumi, and a fried egg. Sprinkle with sumac. Optionally, serve with fresh tomatoes and cucumber for added freshness.
Notes
- The eggplants must be very soft before peeling to ensure a creamy baba ganoush.
- Turn halloumi often while frying to avoid burning as it cooks quickly.
- You can adjust the number of flatbreads served depending on appetite.
- Fresh vegetables such as tomatoes and cucumbers add a nice contrast but are optional.
- Sumac adds a tangy zest that complements this dish well.
