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Eggplant and Goat Cheese Salad

Cookstr
  • Course: Main Course, Side Dish, Vegetable
  • Total Time: Under 1 Hour
  • Skill Level: Easy
  • Cost: Inexpensive
    • Print
    • Recommend
    eggplant-and-goat-cheese-salad

    Photo by:

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

    Yield: 6 servings

    INGREDIENTS

    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

    Directions

    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.

    Variation:

    Eggplant Salad with Feta and Pine Nuts:

    Replace the cheese and sesame seeds with feta and pine nuts for a change.


    © 2008 Dorling Kindersley
    NUTRITIONAL INFORMATION

    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%)
    537mg
    51mg
    6g
    6g
    7g
    14g
    4mg (1%)
    333mg (14%)
    2g (11%)
    10g (15%)
    1mg (7%)
    FROM THE KITCHEN OF...

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