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Picture of Charles Phan's Roasted Eggplant and Leek Salad
mediterranean lunch/dinner

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Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 1358 kcal 68 %
  • Fat 62 g 96 %
  • Saturated 5 g 26 %
  • Carbs 193 g 64 %
  • Fiber 76 g 304 %
  • Protein 39 g 77 %
  • Cholesterol 0 mg 0 %
  • Sodium 7128 mg 297 %
  • Calcium 504 mg 50 %
  • Magnesium 523 mg 124 %
  • Potassium 6469 mg 138 %
  • Iron 16 mg 87 %
  • Zinc 5 mg 48 %
  • Phosphorus 889 mg 127 %
  • Vitamin A 401 µg 45 %
  • Vitamin C 102 mg 113 %
  • Thiamin (B1) 1 mg 95 %
  • Riboflavin (B2) 1 mg 91 %
  • Niacin (B3) 19 mg 118 %
  • Vitamin B6 3 mg 225 %
  • Folate equivalent (total) 746 µg 186 %
  • Vitamin B12 0 µg 0 %
  • Vitamin D 0 µg 0 %
  • Vitamin E 20 mg 136 %
  • Vitamin K 372 µg 310 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Charles Phan's Roasted Eggplant and Leek Salad

Ingredients

  • 4 Rosa Bianca or globe eggplants (about 3 1/2 pounds total)
  • Kosher salt
  • 12 baby leeks, white and light green parts only, halved lengthwise
  • 4 tablespoons canola oil
  • Freshly ground black pepper
  • 1 1/2 cups loosely packed fresh cilantro leaves, coarsely chopped
  • 1/2 cup spicy soy sauce
  • 1 tablespoon freshly squeezed lime juice

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