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Eggplant and Goat Cheese Salad

Categories: Vegetarian
Type: Salads

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

Prep Time: prep 15 mins

Cooking Time: cook 20 mins

Serves: makes 6 servings


  • 2 tbsp fresh lemon juice
  • 1 garlic clove, crushed
  • 1 / 4 tbsp walnut oil
  • salt and freshly ground pepper
  • 2 eggplants, peeled
  • 1 / 2 cup crumbled goat cheese
  • 1 / 2 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
Eggplant and Goat Cheese Salad photo

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  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 3/4in (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.
  • prep 15 mins; cook 20 mins


Eggplant Salad with Feta and Pine Nuts: Replace the cheese and sesame seeds with feta and pine nuts for a change.

excerpted from:

Excerpted from The Illustrated Kitchen Bible.
Copyright © 2008 Dorling Kindersley Limited.
Buy this book now!

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