Sweet Potato, Leek and Eggplant “Frittata”

So sometime last week, I realized that the leeks in my fridge were starting to expire, sprouts were beginning to grow out of my sweet potato, and eventually my eggplant was going to go bad as well. After searching the internet for some inspiration on what to do, I decided to take matters into my own hands.

Sweet Potato, Leek and Eggplant “Frittata”

1/4 of a large eggplant, sliced thinly

Leeks, white part sliced thinly

1 sweet potato, cubed (I usually keep the skin on mine, but it had to go on this poor, aging sweet potato)

2-3 eggs (I would have used more if I had them)

Cooking spray



Preheat the oven to 350 degrees.

Bring a large pot of water to a boil and cook the sweet potato until it is soft and can be mashed easily.

Spray the bottom of a pan and fry the leeks and eggplant.

Beat the eggs together in a separate bowl.

When the sweet potato is cooked through, drain out the water and mix eggs, leeks, and eggplant all together. Spread out the mixture in a well-oiled 9×9 inch pan and bake for 30-45 minutes, until everything sticks together.

It was pretty tasty as far as makeshift dishes go. Next time, I might consider mixing in some soy milk or something to add some extra volume.

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3 thoughts on “Sweet Potato, Leek and Eggplant “Frittata””

  1. Yum! I’ll have to try this a.s.a.p, but one note- steaming sweet potatoes as opposed to boiling keeps the nutrients in! 🙂

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