Leek, Eggplant and Potato Casserole
Wild Rose TeamPartager
Serves 4 – 6
This hearty and comforting casserole layers tender potatoes, savory leeks, and smoky paprika-seasoned eggplant with rich slices of hard-boiled egg. A satisfying dish perfect for a cozy dinner or a potluck favorite!
Ingredients
- 4 hard boiled eggs, sliced
- 3 large potatoes
- 1 large eggplant (1/3 inch slices)
- 2 tbsp butter
- 1 tsp paprika
- 2 tbsp olive oil
- 6 leeks, most green removed, sliced
- Salt and pepper to taste
Steps
1. Preheat oven to 350°F.
2. Prepare eggs and set aside to cool before peeling.
3. Peel and slice potatoes, ¼-inch thick, and blanch in boiling salted water for 5 minutes or until potatoes are cooked. Toss blanched potatoes in butter and paprika until butter is melted.
4. Brush eggplant with olive oil, season with salt and pepper and grill, broil or bake until browned on both sides.
5. Sauté leeks in olive oil until transparent. Season with a bit of salt and pepper.
6. In a lightly oiled loaf pan, form a layer using ½ the potatoes.
7. Form a layer of eggs followed by leeks and end with remaining potatoes.
8. Bake for 40 – 50 minutes or until golden brown. Remove casserole from oven, cover and let rest for 10 minutes.