Eggplant and Goat Cheese Salad

Serve this crunchy, creamy, and zesty salad by itself or with roast lamb.

6 servings

Preparation Time15 min

Preparation Time - Text15 mins

Cooking Time20 min

Cooking Time - Text20

Cooking Methodsteaming



Total Timeunder 1 hour

OccasionCasual Dinner Party, Family Get-together

Recipe Coursemain course, side dish, vegetable

Dietary Considerationvegetarian


Mealdinner, lunch

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


  1. To make the dressing, whisk the lemon juice and garlic in a small bowl. Whisk in the walnut oil. Season with salt and pepper.

  2. Cut the eggplants into ¾ in (2cm) cubes. Steam until tender, about 10 minutes. Drain and let cool.

  3. 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.

  4. Variation:

  5. Eggplant Salad with Feta and Pine Nuts:

  6. Replace the cheese and sesame seeds with feta and pine nuts for a change.



I have not made this yet so I cannot rate it.

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