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Eggplant and Goat Cheese Salad Recipe

Course: Main Course, Side Dish, Vegetable
Total Time: Under 1 Hour
Skill Level: Easy
Cost: Inexpensive
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Eggplant and Goat Cheese Salad

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

Yield: 6 servings


for the dressing:

  • 2 tbsp fresh lemon juice
  • 1 garlic clove, crushed
  • ¼ tbsp walnut oil
  • Salt and freshly ground pepper

  • 2 eggplants, peeled
  • ½ cup crumbled goat cheese
  • ½ cup toasted and coarsely chopped walnuts
  • 2 ripe tomatoes, seeded and diced
  • 1 small red onion, finely diced
  • 3 tbsp chopped parsley
  • Salt and freshly ground black pepper
  • 1 tbsp sesame seeds, lightly toasted


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.

© 2008 Dorling Kindersley

Nutrients per serving (% daily value)

Nutritional information is based on 1/8 teaspoon added salt per serving.

154kcal (8%)
62mg (6%)
15mg (24%)
54mcg RAE (2%)
4mg (1%)
333mg (14%)
2g (11%)
10g (15%)
1mg (7%)

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