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

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

Preparation

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