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Vegetables

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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

Ingredients

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

1 large jalapeño

Vegetable oil, for brushing

Salt

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

Directions

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