Charles Phan's Roasted Eggplant and Leek Salad

Updated July 16, 2020

close up of roasted eggplant and leek salad — Eric Wolfinger

The name "Roasted Eggplant and Leek Salad" in Charles Phan's Vietnamese Home Cooking is a bit of a misnomer. Yes, this dish has eggplant and leeks, but no, it is not a roasted salad. (Unless, of course, you count grilling as roasting.) If you happen to live in a wondrous state with no real winter (cough, California, cough), grilling in January is a non-issue. In other parts of the country, however, it may be necessary to bring the dish indoors and under a broiler. Either way, this silky smoky salad should go on your to-make list, stat—soft eggplant meets pleasantly squeaky leeks in a vibrant sauce of soy, chiles, and cilantro. What's not to love?

Why I picked this recipe: A grilled (or broiled, as the case may be) salad makes for a welcome taste of summer in the middle of winter.

What worked: Smoky grilled eggplant plus sweet leeks makes for a silky side dish packed with vegetal flavor.

What didn't: I would have liked a little more spice in my spicy soy, but this is just a minor quibble.

Suggested tweaks: If you're not into grilling in the middle of winter (I feel you), the dish works well when prepared under a broiler. The cooking times work out about the same as written in the recipe, but you will miss out on some smoky charcoal flavor. The salad tastes great slightly warm as well as the next day, cold from the fridge.

Reprinted with permission from Vietnamese Home Cooking by Charles Phan, copyright 2012. Published by Ten Speed Press, a division of Random House. All rights reserved. Available wherever books are sold.

Recipe Details

Charles Phan's Roasted Eggplant and Leek Salad

Active 45 mins

Total 105 mins

Serves 6 servings

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

Directions

Trim 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.
While eggplant slices are draining, prepare a medium fire for direct heat grilling in a charcoal grill (you should be able to hold your hand 1 inch above the grate for only 4 to 5 seconds).
When coals are ready, drizzle leeks with 2 tablespoons of oil and sprinkle with salt and pepper. Place leeks on the grate and cook, turning as needed, for about 15 minutes, until soft and charred in spots. Transfer to a plate, cover with plastic wrap, and let steam while you cook eggplant.
Drizzle eggplant slices on both sides with the remaining 2 tablespoons oil, then sprinkle on both sides with salt and pepper. Grill slices, turning occasionally, for about 20 minutes, until very soft and browned.
Remove eggplant slices from the grill. When cool enough to handle, cut into 1/2-inch cubes and transfer to a serving bowl. Cut leeks crosswise into 1-inch-thick slices and add to eggplant. Add cilantro and toss to combine.
In a small bowl, whisk together spicy soy sauce and lime juice. Pour over eggplant-leek mixture and toss to coat evenly. Season with additional salt and pepper and serve.

Nutrition Facts (per serving)
212	Calories
10g	Fat
31g	Carbs
5g	Protein

Nutrition Facts
Servings: 6
Amount per serving
Calories	212
% Daily Value*
Total Fat 10g	13%
Saturated Fat 1g	4%
Cholesterol 0mg	0%
Sodium 1389mg	60%
Total Carbohydrate 31g	11%
Dietary Fiber 8g	28%
Total Sugars 10g
Protein 5g
Vitamin C 9mg	43%
Calcium 52mg	4%
Iron 2mg	11%
Potassium 517mg	11%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.