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Author Notes: After reading about marinated eggplant, I decided to try my own version of an eggplant salad, combining the traditional French leeks in vinaigrette with marinated eggplant. While the inspiration was from Julia Moskin's Vietnamese leek and eggplant salad, this has more traditional French flavors. —russeaime
- 1 pound eggplant
- 3 leeks
- 1/2 cup walnuts, chopped
- 1/4 cup lemon juice
- 1 tablespoon dijon mustard
- 1/4 cup walnut oil
- vegetable oil
- salt and pepper
- 1.5 tablespoons chopped chives
- dashes Worcestershire sauce
- 1 tablespoon apple cider vinegar
- Preheat oven to 425 F. Grease a heavy duty rimmed cookie sheet.
- Chop eggplant into bite sized pieces, about 1/2". Put into colander and salt generously. Set in sink to let water drain from eggplant for at least 20 minutes.
- Clean leaks, cutting in half lengthwise and trim of dark green pieces. Cut again into four pieces. Place on cookie sheet face-down. Drizzle with vegetable oil and add salt and pepper. Bake in oven for about 15-20 minutes, or until leeks are starting to char. Turn over half way through cook time. (Alternatively, I considered grilling them if it was too hot to have the oven going. The eggplant could also be done in a grill basket on the grill.)
- When leeks are done, place on a plate and cover with foil. This will help them soften. Place eggplant on baking sheet and toss with more vegetable oil. Bake until brown and soft. This took about 15 minutes.
- Mix mustard, lemon juice, and apple cider vinegar. Add Worcestershire sauce and chives. Add walnut oil and whisk thoroughly. Add salt and pepper to taste.
- Chop leeks into 1" pieces when cool. Mix together with eggplant. Add vinaigrette. Mix in chopped walnuts. Serve warm or at room temperature.