Warm Eggplant Salad With Walnuts Recipes

WARM EGGPLANT SALAD

Steps:

• Trim eggplants and cut in half if very long. Cut lengthwise into 1/4-inch slices. Sprinkle a little Italian seasoning and salt on both sides of each slice.
• Preheat a griddle or heavy pan over high heat. Drizzle 1 tablespoon olive oil over eggplant slices and cook until slightly charred, about 30 seconds per side.
• Core bell pepper and cut into thin slices. Season with salt. Use the same griddle or pan to cook until slightly charred, about 30 seconds per side.
• Prepare dressing by mixing remaining olive oil, sugar, balsamic vinegar, and garlic in a small bowl. Stir in remaining Italian seasoning.
• Layer 1/2 of the eggplant slices on a plate. Dot with cream cheese. Cover with bell peppers and remaining cream cheese. Top with remaining eggplant. Drizzle dressing over the salad. Garnish with cilantro. Serve warm, mixing right before serving.

WARM EGGPLANT SALAD WITH SESAME AND SHALLOTS

Steps:

• Cut off stems of eggplant and cut in half lengthwise. Soak in cold water 5 minutes, drain and pat dry. Arrange on a microwave-safe plate, cover with plastic wrap and cook until softened and tender (3-6 minutes). Let stand a few minutes to finish cooking. Or steam eggplant 5-7 minutes or until limp and tender.
• In a bowl combine sugar, soy sauce, sake (or sherry), vinegar, sesame seeds and sesame paste (or peanut butter).
• Cut (skinned if desired) eggplant into strips about 1/2 inch wide and 3 inches long. A handful at a time, wrap strips in paper towels and squeeze to get rid of extra water. Mound on serving plate.
• Drizzle sauce over eggplant, and scatter myoga (or shallots) and shiso (or herbs) on top. Serve warm or at room temperature.
• For Vegan if using Sake make sure the Sake is Vegan friendly.

HERBED SPRING SALAD WITH EGG AND WALNUTS

Steps:

• Make the vinaigrette: Put shallots in a small bowl. Add mustard, vinegar, 3 tablespoons lemon juice and the garlic. Stir together, and add a pinch of salt and pepper. Whisk in the walnut oil. Set aside for a few minutes, then taste and adjust lemon juice and salt.
• Wash and dry the salad greens. Tear large leaves into smaller pieces, if desired. Wrap in a clean towel and refrigerate if not serving immediately.
• Just before serving salad, put beet wedges in the bottom of a wide salad bowl. Add the radish, turnip and celery. Season with salt and pepper. Add dill, tarragon and half of the vinaigrette. Toss gently to coat.
• Add the salad greens and combine to distribute sliced vegetables evenly. Cut eggs in halves or quarters, and arrange over salad. Scatter walnuts over the top. Drizzle with the remaining vinaigrette.

WARM EGGPLANT SALAD

Steps:

• Sprinkle eggplant slices with salt on both sides. Place in a colander over a bowl, and let stand 1 hour to drain. Discard liquid, and rinse under cold running water. Place eggplant slices on several layers of paper towels; press out water.
• Transfer eggplant to a nonreactive surface. Generously brush both sides with oil; sprinkle with pepper. Heat 2 tablespoons oil in a large skillet over medium-high heat. Add slices of eggplant (without crowding); cook until golden brown on both sides, about 6 minutes. Drain on paper towels. Repeat process with remaining slices.
• Place the eggplant, onion, feta, olives, and oregano in a large bowl. Drizzle with the remaining olive oil, and season with salt and pepper, if necessary. Gently toss mixture to combine, and serve warm or at room temperature.

LENTIL, ROASTED EGGPLANT & WALNUT SALAD

Steps:

• For the dressing: Place the vinegar, 1 tablespoon lemon juice, the mustard, syrup and olive oil in a jar. Season with salt and pepper. Cover the jar and shake vigorously until blended. Set aside. This can be done ahead.
• For the salad: Preheat the oven to 425°. Toss the eggplant and onions with 2 tablespoons olive oil; season with salt and pepper. Spread out in one layer on an oiled baking sheet. Place in the oven and roast for about 20-25 minutes, shaking the pan and flipping the eggplant after 15 minutes, until golden brown.
• Rinse the lentils in warm water and lightly separate any clumps. Place in a bowl with the eggplant and onions. Toss with the dressing, and stir in the walnuts and parsley. Season to taste, adding more lemon juice, if needed.

WARM GREEN SALAD WITH WALNUTS

Steps:

• Place walnuts on baking sheet and cook in preheated 350-degree oven for 8 to 10 minutes. Make certain they don't burn. Keep warm.
• While walnuts are cooking, make vinaigrette in saucepan over low heat by mixing mustard, oil, vinegar and garlic. Salt and pepper to taste. Keep warm. Place salad greens in warm bowl.
• In saute pan cook salt pork until crispy. Remove pork and add to salad. Discard cooking fat. Scramble 2 eggs in pan and add to salad. Add walnuts, warm vinaigrette and toss well. Adjust seasonings and serve immediately on warm plates.