BRINJAL, LEEK AND POTATO BAKE
4 large potatoes, peeled and cut
4 brinjals
salt
5 – 6 leeks
Sauce:
1 packet cheese sauce (I used WW)
½ tub fresh cream (or more if prefer)
2 tablespoons brown or white onion soup powder
fresh parsley, chopped
paprika to taste
2 teaspoons crushed garlic
pinch of cayenne pepper (optional)
freshly ground black pepper
grated cheese to sprinkle
In a pot on the stove, par boil the potatoes in a little water. In the meantime slice the brinjals and sprinkle with salt. Leave for about 20 minutes and rinse well. Slice the leeks half lengthwise and wash thoroughly under water. Layer the vegetables in an oven dish. In a jug, add the ingredients for the sauce and stir until well combined. Pour the sauce over the veggies in the oven dish. Cover and bake the dish for about 20 minutes in a preheated oven. Remove the dish after 20 minutes, sprinkle the grated cheese on top and bake further until leeks and brinjal slices are cooked (about 40 mins). If the sauce is to thick, add more cream.
Recipe: Kerry Alder Travis
