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baby cos lettuce and ruby chard
are this weeks greens for veg boxes
baby cos lettuce and ruby chard
are this weeks greens for veg boxes
Roasted Potato with Eggplant and Leek

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.

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