Roasted Sweet Potato with Yoghurt and Brinjal Sauce

Serves 4

Scrub the sweet potatoes and cut them into quarters.
Place on a baking tray and drizzle with olive oil and season well.
Roast at 180°C for 20-30 minutes until soft.
Toast the seeds in a frying pan.
Arrange the sweet potato on a serving platter and scatter over the seeds, basil leaves and pomegranate rubies.
Serve with the brinjal sauce.

SAUCE:
Place the brinjal in the oven at 200°C for 30-40 minutes until the inside is very soft.
Remove and cool slightly.
Make a slit in the brinjals and scoop out the inside.
Chop it finely.
Place in a bowl, add the remaining ingredients and season well.
Serve with the sweet potatoes.