Roasted Eggplant and Frizzled Leek Salad
I was very excited when, flipping through a Mollie Katzen cookbook (I think it was The Vegetable Dishes I Can’t Live Without), I found a stellar recipe for a roasted eggplant dish. The recipe I’ve enclosed below is my own interpretation of the idea, but the basic premise of the dish is roasted eggplants tossed with a tangy vinaigrette. I’m in favor of a mustard-based dressing, but it is also delicious with balsamic. The mustard vinaigrette I’ve included here is based on my great aunt Vivian’s signature salad from her restaurant Qubano in Isla Mujeres, Mexico.
My favorite part of the eggplant salad, which reveals another weakness of mine, are the leek frizzles. And of course the fresh tomatoes. Apparently I just love vegetables–I think Mollie would agree