Prep time: 15 mins Cooking time: 10 mins Serves 6
4 tsp butter 2 leeks, sliced 1 large aubergine, sliced 125ml chicken or vegetable stock 125ml cream cheese 2 tsp lemon juice
1 Heat butter in pan. Add leeks and sauté until tender. Add aubergine and sauté with leeks for 2 minutes.
2 Add stock and simmer until aubergine is tender.
3 Allow to cool for a few minutes then mix in cream cheese and lemon juice. Season to taste with salt and pepper. Serve with hot toast and fresh rocket.