ROASTED EGGPLANT SALAD WITH LEEKS AND CILANTRO LEAVES
Provided by Julia Moskin
Categories salads and dressings, side dish
Time 45m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Make the dressing: stir soy sauce, sugar, water and vinegar together until sugar dissolves. Stir in chile sauce and lime juice, taste and adjust the seasonings. There should be a good balance of sweet, salty, tangy and hot.
- Heat oven to 450 degrees. Lightly oil a large baking sheet, preferably nonstick. Trim dark green tops off leeks (or scallions) and discard. Leaving stem ends intact, cut leeks in half lengthwise with the tip of a sharp knife. Place cut side down on prepared pan, drizzle with 2 tablespoons oil and sprinkle with salt and pepper. Roast, turning once, until soft and charred in spots, about 15 minutes. Transfer to a plate, cover tightly with plastic wrap, and set aside to soften.
- Trim stem ends off eggplants and discard. Cut eggplants into bite-size pieces. In a large bowl, toss pieces with remaining 2 tablespoons oil, and salt and pepper to taste. Oil the baking pan again. (Use 2 if needed to prevent crowding.) Spread eggplant on pans and roast, turning pieces once or twice, until soft, browned and charred in spots, about 15 minutes total.
- When eggplant is cool enough to handle, transfer to a serving bowl. Cut leeks crosswise into 1-inch pieces, discarding stem ends, and add to eggplant. Lightly chop cilantro and add.
- Stir dressing and pour half over the salad, tossing gently until evenly coated. Taste and add more dressing, salt and pepper as needed. Garnish with cilantro sprigs and chopped peanuts, if using.
Nutrition Facts : @context http, Calories 149, UnsaturatedFat 6 grams, Carbohydrate 21 grams, Fat 7 grams, Fiber 7 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 593 milligrams, Sugar 14 grams, TransFat 0 grams
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Nightmare Mare
[email protected]This salad is very versatile. You can add or remove ingredients to suit your taste. For example, you could add crumbled feta cheese, chopped nuts, or dried fruit. You could also use a different type of dressing, such as a tahini dressing or a yogurt
Tirtha Rai
[email protected]I love how easy this salad is to make. Simply roast the eggplant and leeks, chop the cilantro, and whisk together the dressing. It's a great recipe for a busy weeknight meal.
Dylen
[email protected]This salad is a great way to get your daily dose of vegetables. The roasted eggplant is packed with antioxidants, the leeks are a good source of fiber, and the cilantro is a good source of vitamins and minerals. I feel good about eating this salad kn
Sumon Hossen
[email protected]I'm always looking for new ways to cook eggplant, and this recipe definitely delivered. The roasting process really brings out the eggplant's natural sweetness. I also loved the addition of the leeks and cilantro. This salad is a keeper!
Tristin Guinan
[email protected]This salad is a great way to use up leftover roasted eggplant. I had some leftover from making eggplant parmesan, and this was a great way to use it up. The salad is very flavorful and satisfying.
Jaden Noel
[email protected]I'm not a big fan of eggplant, but I loved this salad! The roasting process really mellowed out the eggplant's flavor and made it more palatable. I will definitely be making this again.
Petre Kelly
[email protected]This salad is a great way to impress your friends and family. It's a unique and flavorful dish that is sure to be a hit at your next party or gathering.
Mungunbagana Money
[email protected]This salad is very versatile. You can add or remove ingredients to suit your taste. For example, you could add crumbled feta cheese, chopped nuts, or dried fruit. You could also use a different type of dressing, such as a tahini dressing or a yogurt
Fryal Khan
[email protected]I love how easy this salad is to make. Simply roast the eggplant and leeks, chop the cilantro, and whisk together the dressing. It's a great recipe for a busy weeknight meal.
Taharima Aktar
[email protected]This salad is a great way to get your daily dose of vegetables. The roasted eggplant is packed with antioxidants, the leeks are a good source of fiber, and the cilantro is a good source of vitamins and minerals. I feel good about eating this salad kn
Aneeshar Koottikkada
[email protected]I love the combination of flavors in this salad. The roasted eggplant is smoky and sweet, the leeks are earthy and caramelized, and the cilantro is fresh and herbaceous. The dressing is also perfectly tangy and flavorful. I will definitely be making
Moukesh Moukesh
[email protected]This salad is a great way to use up leftover roasted eggplant. I added a few extra ingredients, like crumbled feta cheese and chopped walnuts, and it was delicious. I will definitely be making this again!
Best Tech Online
[email protected]I followed the recipe exactly and the salad turned out great! The roasted eggplant was perfectly smoky and the dressing was tangy and flavorful. I will definitely be making this again.
John Manahan
[email protected]This is comfort food at its best. The roasted eggplant is tender and flavorful, and the leeks and cilantro add a nice brightness to the dish. I love serving this with a side of warm pita bread.
Muhammad Yaqoob
[email protected]I've made this salad several times and it's always a crowd-pleaser. The dressing is perfectly tangy and flavorful, and the combination of eggplant, leeks, and cilantro is divine. I highly recommend this recipe!
Rhaula Tharu
[email protected]This is one of my favorite summer salads. It's so light and refreshing, and the roasted eggplant adds a delicious smoky flavor. I like to serve it with grilled chicken or fish.
Naren Chhetri
[email protected]I'm always looking for new ways to cook eggplant, and this recipe definitely delivered. The roasting process really brings out the eggplant's natural sweetness. I also loved the addition of the leeks and cilantro. This salad is a keeper!
Josh Marx
[email protected]This salad was a hit at my dinner party! Everyone raved about the unique flavor combination and the beautiful presentation. I will definitely be making this again.
Kamran Prince
[email protected]This roasted eggplant salad is a delightful blend of flavors and textures. The smoky eggplant, the caramelized leeks, and the fresh cilantro leaves come together perfectly. I especially loved the tangy dressing, which really brought the dish together