Charles Phan's Roasted Eggplant and Leek Salad | Serious Eats : Recipes


  • 1 tablespoon freshly squeezed lime juice
  • ½ cup spicy soy sauce
  • 1 ½ cups loosely packed fresh cilantro leaves, coarsely chopped
  • Freshly ground black pepper
  • 4 tablespoons canola oil
  • 12 baby leeks, white and light green parts only, halved lengthwise
  • Kosher salt
  • + 1 more ingredients
    • 4 Rosa Bianca or globe eggplants (about 3 ½ pounds total)

1 Trim the stem end of each eggplant, peel and slice lengthwise into 1-inch slices. Sprinkle with salt and set aside to drain, 1 hour. After an hour, pat slices dry with a paper towel. 2 While the eggplant slices are draining, prepare a medium fire for direct heat grilling in a charcoal grill (y...

View full recipe at SpringPad


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