Roasted Eggplant Salad with Walnuts
(Cevizli Patlican Salatasi)
2 large eggplants
1/2 lemon juice
50 ml extra virgin olive oil
1/2 tsp cayenne pepper
1/3 cup walnuts, crumbled
Before putting them in the oven, make holes on the eggplants with a fork so that they will soften and roast better. Then place them on an oven tray and roast for about 25 minutes on broil. Alternatively, you can barbecue them until softened. Then peel them, remove any seeds and place in a strainer to drain.
Place the roasted eggplants in an ovenproof dish. Cut into small pieces with a knife. Add the lemon juice, olive oil, cayenne pepper, salt and pepper and toss. Sprinkle the walnuts all over.
Place the dish on the second rack from the top in the oven. Grill for about 4 minutes until walnuts become lightly roasted.
Serve immediately with any kind of barbecue or meat dishes.
Makes 4 servings.
- Adana Kebab, Side Salad for Kebabs and Sweet Butternut Squash.