Eggplant and Goat Cheese Salad
Serve this crunchy, creamy, and zesty salad by itself or with roast lamb.
Preparation Time15 min
Preparation Time - Text15 mins
Cooking Time20 min
Cooking Time - Text20
Total Timeunder 1 hour
OccasionCasual Dinner Party, Family Get-together
Recipe Coursemain course, side dish, vegetable
Taste and Texturecheesy, creamy, crunchy, savory
Type of Dishsalad
- 2 tbsp fresh lemon juice
- 1 garlic clove, crushed
- ¼ tbsp walnut oil
- Salt and freshly ground pepper
- 2 eggplants, peeled
- ½ cup crumbled goat cheese
- ½ cup toasted and coarsely chopped walnuts
- 2 ripe tomatoes, seeded and diced
- 1 small red onion, finely diced
- 3 tbsp chopped parsley
- Salt and freshly ground black pepper
- 1 tbsp sesame seeds, lightly toasted
To make the dressing, whisk the lemon juice and garlic in a small bowl. Whisk in the walnut oil. Season with salt and pepper.
Cut the eggplants into ¾ in (2cm) cubes. Steam until tender, about 10 minutes. Drain and let cool.
Gently squeeze out excess water. Combine the eggplant, goat cheese, walnuts, tomato, red onion, and parsley in a large bowl with the dressing. Season with salt and pepper. Sprinkle the sesame seeds on top. Serve at room temperature.
Eggplant Salad with Feta and Pine Nuts:
Replace the cheese and sesame seeds with feta and pine nuts for a change.
2008 Dorling Kindersley