4 Perfect Foods For Pools, Lakes, and Rivers This Summer

3) Grilled Walnut And Eggplant Salad          (3 of 5)

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3) Grilled Walnut And Eggplant Salad          (3 of 5)

 

 

 

Use it as a salad or a spread for flatbread for any river-side picnic this summer season.

Ingredients

  • White wine vinegar – 3 tablespoons
  • Vegetable oil for brushing
  • Thinly sliced rings of small red onion – 1
  • Sliced eggplants – 2 1-pound (lengthwise 1/2 inch thick)
  • Salt
  • Minced garlic clove – 1
  • Medium tomatoes (cut into 1/2-inch dice) – 5
  • Large jalapeño – 1
  • Grilled flatbread for serving
  • Chopped walnuts – 2 tablespoons
  • Chopped cilantro – 1/4 cup

Directions

  • Cover the jalapeno and the eggplant slices with oil and sprinkle some salt.
  • Place the eggplant on the grill over medium heat until it is tender and charred.
  • Grill the jalapeno the same way.
  • Peel the jalapeno and finely chop it.
  • Dice the eggplant in to ½ inch pieces.
  • Combine vinegar, garlic, and cilantro in a bowl and add the jalapeno, onion, eggplant, and tomatoes.
  • Season with salt and garnish with walnuts.
  • Enjoy with flatbread.

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