Roasted Eggplant Salad

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   ["Set oven to 400u00b0F.", "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.", "While eggplants are roasting, halve tomatoes.", "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.", "Prepare dressing by whisking together remaining ingredients to develop a thick, tart dressing.", "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."]

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