Name: Herb Leek Pancake with Light Mayo and Roasted Eggplant Sauce
Ingredients: 2 leeks; 1 egg; 1/4 cup matzo bread crumbs; 2 Dorot chopped onion cubes; 4 Dorot chopped parsley cubes; 3 Dorot chopped garlic cubes; 2 Dorot choped cilantro cubes; salt and pepper; 2 cup light mayo; 1 grilled or roasted eggplant; 3 Dorot chopped garlic cubes; 3 Dorot chopped dill cubes; salt and pepper to taste

Herb Leek Pancake with Light Mayo and Roasted Eggplant Sauce

The Dorot Garlic and Herb cubes make this dish a snap to prepare, but if you can’t find them in your stores freezer here is the equvalent. One garlic cube equals one clove, and each herb cube equals one teaspoon.

Herb Leek Pancake with Light Mayo and Roasted Eggplant Sauce

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Servings

Ingredients

2 leeks
1 egg
1/4 cup matzo bread crumbs
2 Dorot chopped onion cubes
4 Dorot chopped parsley cubes
3 Dorot chopped garlic cubes
2 Dorot choped cilantro cubes
salt and pepper
2 cup light mayo
1 grilled or roasted eggplant
3 Dorot chopped garlic cubes
3 Dorot chopped dill cubes
salt and pepper to taste

Instructions

Cut the sliced leek and cook in boiling water until soft (about 15 minutes), drain the leek and cool with cold water. Squeeze the leek well, add the egg, matzo bread crumbs, Dorot chopped cubes and stir well. Season with salt and pepper and form flat pancakes. Heat a skillet with some oil and fry the pancakes on both sides.
Sauce preparation: Remove the eggplant skin and put the contents in a bowl. Add the light mayo, Dorot Garlic and Dill Cubes and season with salt and pepper.
Source: Dorot