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Serve this crunchy, creamy, and zesty salad by itself or with roast lamb.
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 ¾ 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.
Eggplant Salad with Feta and Pine Nuts:
Replace the cheese and sesame seeds with feta and pine nuts for a change.
Nutrients per serving (% daily value)
Nutritional information is based on 1/8 teaspoon added salt per serving.
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