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  Vietnamese Roasted Leek And Eggplant Salad
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Vietnamese Roasted Leek And Eggplant Salad
I first saw the recipe for this salad in the Times, and — I kid you not — was so charmed by it that I clicked right over to Amazon and bought the book from which it came. Read more at
1/4 cup soy sauce
1/4 cup sugar
1/4 cup water
1 tablespoon white vinegar
1 tablespoon Vietnamese chili-garlic sauce or sriracha
1 tablespoon fresh lime juice
1/4 cup olive or peanut oil
1 to 1 1/5 lbs. leeks (about 4), the thinner the better
1 2-lb. globe eggplant
salt and pepper
1 1/2 cups loosely packed cilantro leaves, roughly chopped
1/4 cup chopped roasted peanuts
2 tablespoons fried shallots, optional

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