Grilled eggplant salad with walnuts

Name: Grilled eggplant salad with walnuts
Total time: 2100 s
Yield: 2 people
Cuisine: Indian
Ingredients: 2 eggplants, sliced lengthwise 1/2 inch thick; 1 large jalapeño; As needed Vegetable oil, for brushing; 1/4 cup chopped cilantro; 3 tablespoons white wine vinegar; 1 garlic clove, minced; 5 medium tomatoes, cut into 1/2-inch dice; 1 small red onion, thinly sliced into rings; 2 tablespoons chopped walnuts; as required Grilled flatbread, for serving; as per taste salt

Divya Parmar @Divzcooking

UAE

. Grilling the eggplant gives the dish a luscious, smoky flavor

Divya Parmar @Divzcooking

UAE

. Grilling the eggplant gives the dish a luscious, smoky flavor

Saved

Ingredients

35 mins

2 people

2eggplants, sliced lengthwise 1/2 inch thick
1large jalapeño
As neededVegetable oil, for brushing
1/4 cupchopped cilantro
3 tablespoonswhite wine vinegar
1garlic clove, minced
5medium tomatoes, cut into 1/2-inch dice
1small red onion, thinly sliced into rings
2 tablespoonschopped walnuts
as requiredGrilled flatbread, for serving
as per tastesalt

Saved

Steps

35 mins

1

Light a grill. Brush the eggplant slices and the jalapeño all over with oil and season with salt. Grill the eggplant over moderate heat until nicely charred and tender, about 4 minutes per side. Transfer the eggplant to a work surface and let cool. Grill the jalapeño, turning, until charred and almost tender, about 4 minutes. Peel and seed the jalapeño, then finely chop it. Cut the eggplant into 1/2-inch dice
2

In a large bowl, combine the cilantro, vinegar and garlic. Add the eggplant, jalapeño, tomatoes and onion, season with salt and toss. Garnish with the walnuts and serve with grilled flatbread.