1 aubergine large
1 pepper yellow
1 sweet potato large
½ bunch basil chopped
1 garlic clove crushed
1tbs sesame oil
1 sprig of chervil
1tsp sour cream
1tbs olive oil
2tsp balsamic vinegar
Wash and slice the sweet potato skin on into eight even slices. Place the sesame oil on a shallow baking tray add the potato. Season and sprinkle with some basil. Roast in a moderate oven 190°C, for 8-10 minutes.
Slice the aubergine into eight even pieces sprinkle with salt set aside.
Cut the peppers in half discard seeds add peppers to the potatoes and turn them in the oil.
After about two minutes wash the aubergines dry well and add to the peppers and potatoes. Turn the oven down to 170°C and roast for a further 10-15 minutes.
Make the vinaigrette by combining the olive oil and balsamic vinegar. Gently warm on the side of the stove - it should be just tepid.
Blanch the tomatoes for 10 seconds. Refresh then remove the skin. Cut in half remove the seeds and dice the flesh. Add to the dressing season and add the rest of the basil. Leave to one side for flavours to infuse.
Remove the vegetables from the oven - they should have slightly darkened edges and be shiny. Arrange on a plate starting with aubergine then potato and pepper finishing with aubergine.
Spoon the dressing around the plate with the sour cream on the side. Garnish with chervil.