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Roasted Eggplant And Leek Salad

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Roasted Eggplant And Leek Salad

Ingredients

  • 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
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