Roast Potato, Leek and Eggplant

A medley of Autumn flavours, great on its own or as a side with chicken or beef.

Roast Potato, Leek and Eggplant

Serves 4


1kg gourmet potatoes, cut into 3cm pieces
1 eggplant, cut into 3cm pieces
2 tsp cumin seeds
2 tsp ground coriander
165ml olive oil
30g unsalted butter
2 leeks, thinly sliced
140g Greek yoghurt
1 garlic clove, crushed
Juice of 1/2 lemon
35g slivered almonds, toasted, to serve
Mint, parsley & coriander leaves, to serve


Place the 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 oven to 200C and 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, drizzle with olive oil and season with salt and pepper. 
Roast for 30 minutes, then remove eggplant and cool to room temperature. 
Increase oven to 220C and roast potatoes for a further 20 minutes or until golden.
Place 100ml of olive oil and butter in a large non-stick frypan over medium heat, stirring to melt butter. 
Add the leek, season with salt 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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