Eggplant and walnut salad
Description
Minimum effort — excellent result. An added bonus is that instead of frying the eggplants, we'll bake them in the oven until tender. This makes the salad lighter and more delicate. Despite its lightness, the dish is quite nutritious and can be served on its own as a satisfying snack throughout the day. The combination of eggplants and walnuts is simply perfect; I highly recommend trying this recipe. Ready to serve immediately.
Instructions
- 1
Step 1
Prepare all the necessary ingredients.
- 2
Step 2
Wash the eggplant, dry it, and cut into large pieces. Place in a single layer on a baking sheet lined with parchment paper, brush with vegetable oil, and bake at 200°C until tender.
- 3
Step 3
Finely chop the parsley.
- 4
Step 4
Toast the nuts, transfer to a plastic bag and crush with a rolling pin.
- 5
Step 5
Mix the sour cream, herbs, and nuts together. Reserve some nuts and herbs for garnish.
- 6
Step 6
Place the cooked eggplants in a deep bowl and add the dressing.
- 7
Step 7
Mix. Add salt and black pepper to taste. Those who prefer a spicier flavor can add garlic pressed through a garlic press.
- 8
Step 8
Sprinkle the ready eggplant and walnut salad with chopped nuts and fresh herbs before serving.