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Eggplant Salad with Walnuts
  • Eggplant
  • Vegetables
Serves:   8
(serving size: 1 cup)

  • Prep Time:   20 minutes
  • Cook Time:   20 minutes
  • Total Time:   40 minutes


Two 1-pound eggplants, sliced lengthwise 1/2 inch thick drizzle or brushed with oil.

1 large jalapeño
Vegetable oil, for brushing
1/4 cup chopped cilantro
3 tablespoons white wine vinegar
1 garlic clove, minced
5 medium tomatoes, cut into 1/2-inch dice
1 small red onion, thinly sliced into rings
2 tablespoons chopped walnuts
Grilled flatbread, for serving


Broil  the eggplant until nicely charred and tender, about 4 minutes per side.
NOTE: Don’t let the oiled eggplant get too close to the broiling element (as I did) or it will catch fire (as mine did).
Transfer the eggplant to a work surface and let cool. Broil or sauté the jalapeño, turning, until charred and almost tender, about 4 minutes. Peel and seed the jalapeño, then finely chop it. Cut the eggplant into 1/2-inch dice.
    In a large bowl, combine the cilantro, vinegar and garlic. Add the eggplant, jalapeño, tomatoes and onion, season with salt and toss. Garnish with the walnuts and serve with grilled flatbread.

Make Ahead The salad can stand at room temperature for up to 1 hour.

Terrific as a salad or a spread for flatbread, adzhapsandali is like a Georgian version of ratatouille. Grilling the eggplant gives the dish a luscious, smoky flavor. Contributed by Dmitry Leonov 

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