Grilled Eggplant Salad With Walnuts Recipes

GRILLED EGGPLANT SALAD WITH WALNUTS

Steps:

• Light a grill. Brush the eggplant slices and the jalapeño all over with oil and season with salt. Grill the eggplant over moderate heat until nicely charred and tender, about 4 minutes per side. Transfer the eggplant to a work surface and let cool. Grill 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. Looking for more healthy recipes? Check out our collections of low-fat recipes, healthy recipes for the whole day, and vegan recipes.

GRILLED EGGPLANT SALAD

Steps:

• Brush the eggplant and red onions with canola oil and arrange on the grill. Cook the eggplant until soft and grill the onions until they have a slight char. Remove from the grill to a cutting board and let cool slightly. Once cool, roughly chop and add them to a serving bowl along with the avocado.
• In a small bowl, whisk together the red wine vinegar, the Dijon, and oregano. Add honey and olive oil, to taste, and blend until emulsified. Season with salt and pepper, to taste.
• Add the dressing to the eggplant mixture and toss. Garnish with lemon zest and parsley sprigs and serve.

FARRO SALAD WITH GRILLED EGGPLANT, TOMATOES AND ONION

Steps:

• Cook farro in a large pot of boiling salted water until just tender, about 15 minutes. Drain well and place in a large bowl.
• Heat grill to high. While the farro is cooking, brush the eggplants and onion slices with oil and season with salt and pepper. Grill for 3 to 4 minutes on each side or until just cooked through. Remove from the grill and cut into 1-inch dice. Add the eggplant and onions to the farro along with the tomatoes and dill. Pour Sherry Vinegar over the farro mixture and stir to combine. Garnish with additional dill. Best served at room temperature.
• Whisk together the shallot, vinegar, mustard, salt, pepper, and dill in a small bowl. Slowly whisk in the oil until emulsified.