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.
|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|
To make the dressing, whisk the lemon juice and garlic in a small bowl. Whisk in the walnut oil. Season with salt and pepper.
Cut the eggplants into 3/4 in (2cm) cubes. Steam until tender, about 10 minutes. Drain and let cool.
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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