1 Set oven to 400°F. Slice eggplants and sprinkle with salt. Let sit and “sweat” for 15 minutes. Rinse salt and place eggplant slices on greased baking sheet. Drizzle oil over eggplants. Roast until soft and brown, about 30 minutes.2 While eggplants are roasting, halve tomatoes. 3 Thoroughly wash and slice leeks. In a heated skillet, add several tablespoons olive. When hot, add leeks and fry until they start getting crispy. Remove from oil and place on paper towel to soak up excess grease.4 Prepare dressing by whisking together remaining ingredients to develop a thick, tart dressing. 5 This salad can be served warm or cold. Plate eggplants, sprinkle a small handful of tomatoes and leeks over each, and drizzle with dressing. Alternatively, eggplants can be diced and the salad can be tossed in a bowl.

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.