Eggplant and Goat Cheese Salad

Serve this crunchy, creamy, and zesty salad by itself or with roast lamb.

Recipe courtesy of "The Illustrated Kitchen Bible: 1,000 Family Recipes from Around the World" by Victoria Blashford-Snell, copyright 2008. Used by permission of Dorling Kindersley Limited. All rights reserved.

Eggplant and Goat Cheese Salad

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    2 tbsp fresh lemon juice 1/2 cup toasted and coarsely chopped walnuts
    1 garlic clove, crushed 2 ripe tomatoes, seeded and diced
    1/4 tbsp walnut oil 1 small red onion, finely diced
    salt and freshly ground pepper 3 tbsp chopped parsley
    2 eggplants, peeled salt and freshly ground black pepper
    1/2 cup crumbled goat cheese 1 tbsp sesame seeds, lightly toasted


    Prep: 15 min Total: 30 min (Quick)
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    • 1

      To make the dressing, whisk the lemon juice and garlic in a small bowl. Whisk in the walnut oil. Season with salt and pepper.

    • 2

      Cut the eggplants into 3/4 in (2cm) cubes. Steam until tender, about 10 minutes. Drain and let cool.

    • 3

      Gently squeeze out excess water. Combine the eggplant, goat cheese, walnuts, tomato, red onion, and parsley in a large bowl with the dressing. Season with salt and pepper. Sprinkle the sesame seeds on top. Serve at room temperature.

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