Grilled Eggplant Salad with Walnuts

Published: May 16, 2011

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Yields:

8

Total Time:

35 mins

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Terrific as a salad or a spread for flatbread, adzhapsandali is like a Georgian version of ratatouille. Grilling the eggplant gives the dish a luscious, smoky flavor.

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Ingredients

2 eggplants
1 large jalapeño
vegetable oil
salt
1/4 cup Chopped cilantro
3 Tbsp. white wine vinegar
1 clove garlic
5 medium tomatoes
1 small red onion
2 Tbsp. chopped walnuts
Grilled Flatbread

Directions

1. Step 1Light 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. Step 2In 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.
  
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