Eggplant Salad with Walnut Dressing Recipe

Serves 6

Ingredients:

  • 1 lb eggplant
  • Salt
  • 1/4 cup sunflower oil
  • 1 1/2 cups chopped walnuts
  • 2 cloves garlic, chopped
  • 1 bunch cilantro, chopped
  • 1 tsp sugar
  • Freshly ground pepper
  • 2 tbsp wine vinegar or grenadine
  • 1 cup cold water
  • Lettuce

    • Instructions:

    1. Cut eggplant lengthwise into 1/2-inch slices.
    2. Sprinkle with salt and drain in a colander for 20 minutes.
    3. Pat dry with paper towels.
    4. Heat oil in a skillet and add eggplant slices, a few at a time.
    5. Cook on both sides until golden.
    6. Place on paper towels to drain.
    7. Combine remaining ingredients except lettuce and mix well.
    8. Add eggplant slices and marinate for at least 30 minutes.
    9. Line serving dish with lettuce leaves.
    10. Using a slotted spoon, remove eggplant slices from dressing.
    11. Arrange over lettuce and top with walnuts.