BLUE FOODS
Garlicky Roasted Beets, Leeks and Eggplant
Ingredients:
- 1 bunch leeks, halved, washed well and cut into 2 inch chunks
- 1 bunch beets, washed and cut into 1 inch chunks
- 1 eggplant, cut into 1 inch chunks
- 6 cloves garlic, peeled and crushed
- 2 tablespoon olive oil
- Sea salt and pepper
Preparation
- Preheat the oven to 400°F.
- Line a baking sheet with nonstick aluminum foil (or heavy duty aluminum foil spayed with cooking oil spray).
- Combine the leeks, beets, eggplant and garlic on the baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Stir well.
- Bake for 25 minutes. Then, remove from the oven and stir well. Return to the oven and cook for an additional 10 minutes.
- Transfer to a bowl and serve immediately.
