Eggplant salad with walnuts
Description
Minimum effort — excellent result. This salad can be used as a spread if you grind the mixture into a paste and spread it on bread or crackers. Serve the salad warm or cooled. You can prepare it in advance and store it in the refrigerator. The salad is tasty, original, and diet-friendly—perfect for a hot summer day. Ready to serve immediately.
Instructions
- 1
Step 1
1. Wash the eggplants and cut them into small cubes, place in a colander or sieve, sprinkle with salt, and let stand for 15 minutes.
- 2
Step 2
2. Line a baking sheet with parchment paper and place the eggplants on it, arranging them in a single layer. Drizzle the eggplants with olive oil and add all the spices.
- 3
Step 3
3. Preheat the oven to 200 degrees and bake for 40 minutes, turning the pieces every 15 minutes. Remove the baking sheet and let the eggplants cool.
- 4
Step 4
4. Chop the walnuts into large pieces with a sharp knife.
- 5
Step 5
5. Wash the green onion and cilantro, then chop everything finely with a sharp knife. In a separate bowl, mix olive oil, juice of half a lemon, honey, and salt.
- 6
Step 6
6. Place the eggplants, walnuts, and chopped onion with cilantro into a bowl, add the sauce, and mix well.