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1
Make the dressing: stir soy sauce, sugar, water and vinegar together until sugar dissolves.
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2
Stir in chile sauce and lime juice, taste and adjust the seasonings.
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3
There should be a good balance of sweet, salty, tangy and hot.
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4
Heat oven to 450 degrees.
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5
Lightly oil a large baking sheet, preferably nonstick.
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6
Trim dark green tops off leeks (or scallions) and discard.
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7
Leaving stem ends intact, cut leeks in half lengthwise with the tip of a sharp knife.
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8
Place cut side down on prepared pan, drizzle with 2 tablespoons oil and sprinkle with salt and pepper.
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9
Roast, turning once, until soft and charred in spots, about 15 minutes.
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10
Transfer to a plate, cover tightly with plastic wrap, and set aside to soften.
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11
Trim stem ends off eggplants and discard.
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12
Cut eggplants into bite-size pieces.
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13
In a large bowl, toss pieces with remaining 2 tablespoons oil, and salt and pepper to taste.
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14
Oil the baking pan again.
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15
(Use 2 if needed to prevent crowding.)
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16
Spread eggplant on pans and roast, turning pieces once or twice, until soft, browned and charred in spots, about 15 minutes total.
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17
When eggplant is cool enough to handle, transfer to a serving bowl.
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18
Cut leeks crosswise into 1-inch pieces, discarding stem ends, and add to eggplant.
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19
Lightly chop cilantro and add.
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20
Stir dressing and pour half over the salad, tossing gently until evenly coated.
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21
Taste and add more dressing, salt and pepper as needed.
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22
Garnish with cilantro sprigs and chopped peanuts, if using.
