Eggplant and Leek

• 2 Tbsp vegetable or canola oil
• 1 asian eggplant, cut into 1/2" slices
• 1 leek, cut into 1/2" slices
• soy sauce
• sriracha
• honey
• cilantro, chopped

Heat 1 Tbsp oil in saute pan. Saute eggplant slices in a single layer until browned. Turn and brown the other side. Stack eggplant on sides of pan so they continue to soften over the heat while cooking the leeks. 

Heat remaining 1 Tbsp oil in saute pan. Brown leek slices in a single layer. Turn and brown the other side. Remove from heat. 

Arrange on plate. Sprinkle with soy, srirarcha and honey. Top with cilantro. 

Alternatively, create a dressing with soy, sriracha, honey and water. Add white vinegar and lime juice as well. Toss the eggplant and leeks with the dressing.