Eggplant And Carrot-Sweet Potato Quenelles With Yogurt Sauce

• Eggplant quenelles
• 1 medium eggplant
• 1 medium potato
• 150g corn flour
• 1 egg
• 1 small onion
• 1 handful chopped parsley
• Salt and pepper
• 1/2 teaspoon cumin
• Carrot-apricot quenelles
• 250g carrots
• 250g sweet potato
• 150g whole grain bread, crumbled
• 5 dried apricots, chopped
• 1/2 teaspoon cumin
• 1 garlic clove, diced
• 1 handful chopped flat parsley
• 1/2 egg
• salt and pepper
• Canola oil
• Flour
• 1 cup yogurt
• 1/2 tablespoon olive oil
• 1 teaspoon lime juice
• 1 tablespoon fresh coriander
• salt and pepper

1. For the carrot quenelles:rnPeel the carrots and sweet potato, cut into dices and cook in salted water until soft (you can also bake the sweet potato in the oven). Drain well and dry with a clean kitchen towel.rnPut vegetables in a bowl and puree with a fork (I prefer a fork to an electric mixer in this case). Stir in bread, cumin, dried apricots, garlic, parsley. Combine well then add the egg, salt and pepper. The mixture should be quite moist and a little sticky.rnPut the flour on a plate and form quenelle out of the dough. Dip in flour.rnHeat some canola oil in a pan and fry on all sides on medium heat. About 10 minutes but that depends on the size of you quenelles. The outside should be crispy and the inside soft.
2. For the eggplant quenelles: Preheat oven on 400FrnPrick the eggplant with a fork and grill for about 20 minutes. Let cool.rnRemove the skin and cut into small dices.rnIn the meantime, cook the potato, peel it and puree.rnChop the onion.rnStir together about 100g flour, eggplant, potato, onion, parsley, egg, cumin, salt and pepper. Form quenelles and dip in the remaining corn flour.rnHeat some oil in skillet and fry the quenelles on medium heat until golden brown.
3. For the yogurt sauce simply combine all the ingredients.
4. Serve eggplant and carrot-sweet potato quenelles with yogurt sauce

quenelles, eggplant, potato, corn flour, egg, onion, handful, salt, cumin, carrot, carrots, sweet potato, grain bread, cumin, garlic, handful, egg, salt, canola oil, flour, yogurt, olive oil, lime juice, fresh coriander, salt

Taken from food52.com/recipes/21499-eggplant-and-carrot-sweet-potato-quenelles-with-yogurt-sauce (may not work)