Eggplant Salad With Walnut Dressing

* Exported from MasterCook *

Eggplant Salad With Walnut Dressing

Recipe By : Essentially Eggplant, Fisher Books, 1996, ISBN
1-55561-11
Serving Size : 6 Preparation Time :0:00
Categories : Sheryl D August 98
Reg 1

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Lb Eggplant
Salt
1/4 Cup Sunflower Oil
1 1/2 Cups Chopped Walnuts
2 Cloves Garlic -- Chopped
1 Bunch Cilantro -- Chopped
1 Tsp Sugar
Freshly Ground Pepper
2 Tbsp Wine Vinegar Or
Grenadine
1 Cup Cold Water
lettuce

Cut eggplant lengthwise into 1/2 inch slices. Sprinkle with salt and
drain in a colander 20 minutes. Pat dry with paper towels. heat oil in a
skillet and add eggplant slices, a few at a time. Cook on both sides
until golden. Place on paper towels to drain. Combine remaining
ingredients except lettuce and mix well. Add eggplant slices and marinate
for at least 30 minutes. Line serving dish with lettuce leaves. Using a
slotted spoon, remove eggplant slices from dressing. Arrange over lettuce
and top with walnuts.

Grenadine makes a sweeter dressing than the wine vinegar

REG1 shared by Sheryl Donner, Iowa City





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