Roasted Eggplant and Leek Dip

Sheindy Unger Sheindy Unger
4.0 (1 reviews)

Leeks have a delicate and sweet flavor. Pair it with eggplant and you have a gourmet salat to enjoy anytime.

1h 10m 3-4
Easy Vegetarian Pescatarian Gluten Free Passover Parve

Directions

  1. Preheat oven to 400 degrees Fahrenheit.

  2. Peel and cube the eggplant. Salt the eggplant and let stand 15 minutes. Pat dry and add to a baking pan.

  3. Add 1/3 cup oil and bake uncovered 45 minutes to one hour.

  4. In a separate pan, add the diced leeks and 1/4 cup oil. Bake uncovered for 30 minutes or until brown at the edges.

  5. In a bowl, toss the roasted vegetables with lemon juice and seasoning.

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1 Comment

Smiley •

Tasty, but definitely a salat and not a dip.