Roasted Eggplant and Leek Salad
- 4 Rosa Bianca or globe eggplants (about 3 1/2 pounds total)
- Kosher salt
- 12 baby leeks, white and light green parts only, halved lengthwise
- 4 tablespoons canola oil
- Freshly ground black pepper
- 1 1/2 cups loosely packed fresh cilantro leaves, coarsely chopped
- 1/2 cup spicy soy sauce
- 1 tablespoon freshly squeezed lime juice
- This recipe is vegan
- This recipe is gluten-free (some ingredients require gluten-free brands)
- Produce
- Baby leeks (12)
- Cilantro, loosely packed fresh leaves (1 1/2 cups)
- Rosa bianca or globe eggplants (4)
- Condiments
Soy sauce, spicy (1/2 cup)
- Cooking & Baking
- Black pepper, Freshly ground (1)
- Canola oil (4 tablespoons)
- Kosher salt (1)
- Drinks
- Lime juice, freshly squeezed (1 tablespoon)
Preparation
Read recipe preparation on seriouseats.com
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Recipe Stats
Published January 31, 2013 (3 weeks ago).
15 people saved this recipe.
