Roasted Potato with Eggplant and Leek

1kg desiree or nicola potatoes, cut into 3cm pieces
1 eggplant, cut into 3cm pieces
2 tsp each cumin seeds & ground coriander
3/4 cup (165ml) extra virgin olive oil
30g unsalted butter
2 leeks, thinly sliced
1/2 cup (140g) thick Greek yoghurt
1 small garlic clove, crushed
Juice of 1/2 lemon
1/4 cup (35g) slivered almonds, toasted, to serve
Mint, parsley & coriander leaves, to serve

Place potato in a saucepan of cold salted water over high heat and bring to the boil. Cook for 10 minutes or until almost tender. Drain and set aside.

Preheat the oven to 200°C. Line 2 baking trays with baking paper. Arrange potato and eggplant in a single layer on separate trays, scatter each with 1 tsp cumin seeds, 1 tsp ground coriander, 1/4 cup (60ml) oil and season. Roast for 30 minutes, then remove eggplant and cool to room temperature. Increase the oven to 220°C and roast potatoes for a further 20 minutes or until golden.

Place remaining 105 ml oil and butter in a large non-stick frypan over medium heat, stirring to melt butter. Add leek and 1 tsp salt flakes and cook, stirring, for 25 minutes or until soft and lightly caramelised. Remove from heat and cool.

Whisk yoghurt, garlic and lemon juice together in a bowl and season. Spread onto a serving plate and top with leek, eggplant and potatoes. Scatter with almonds and herbs, to serve.

from: delicious.com.au