Holy eggplant, batman, this is yum. And pretty. And so simple. Can’t stop eating it.
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
- 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.