Tajin-Spiced Bashed Potatoes with Avocado Crema and Baba Ghanouj
Harness the powerful punch of Tajin, and give your crispy potatoes a tropical twist!
- 1 pound small yukon gold potatoes
- 3 tablespoons extra virgin olive oil
- 1-2 tablespoons Tajin Seasoning
- Coarse salt
- 1 clove garlic sliced
- 2 large ripe avocados
- 1 tablespoon fresh lemon juice
- 2 tablespoons coconut milk
- 1/2 teaspoon salt
- 12 ounces eggplant
- 2 cloves garlic sliced
- 2 tablespoons fresh lemon juice
- 1/2 cup tahini
- 3/4 teaspoon salt
- extra virgin olive oil for drizzling
First, place the potatoes in a pot with plenty of water to cover, bring to a boil. When boiling, reduce to a vigorous simmer and cook for 15-20 minutes, until the potatoes are tender when pierced with a paring knife. Drain and let cool slightly.
Preheat the oven to 425 F. Drizzle 1 tbs of the olive oil on a sheet pan.
Slice the warm potatoes into 3/4 inch thick rounds. Use a metal spatula to flatten each one to about 1/2 inch thick. Use the spatula to carefully transfer to the sheet pan.
Sprinkle the potatoes with the remaining olive oil, the Tajin, and salt.
Roast for about 25 minutes. If desired, switch to broil for the last minute or so to brown the tops.
While the potatoes cook, place the garlic in the food processor bowl and puree. Add the avocado flesh and puree, scraping down as needed. Add the lemon juice and pulse, then add coconut milk and salt and puree. Transfer to dipping bowl.
Halve the eggplant and place on an oiled sheet pan, roast for about 20 minutes, until collapsing and browned. Cool on a rack.
Place the garlic and eggplant in the food processor and puree completely. Blend until smooth, scraping down as needed.
Add the lemon, tahini, salt, and a shot of olive oil. Scrape into a serving bowl.