Eggplant Salad with Feta and Walnuts Recipe

Ingredients:

• 2 eggplants
• 1/2 cup crumbled feta cheese
• 1/2 cup chopped walnuts
• 1/4 cup olive oil
• 1/4 cup lemon juice
• 2 cloves garlic, minced
• 1/4 cup chopped fresh parsley
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Cut the eggplant into small cubes and sprinkle with salt. Let it sit for 10 minutes to remove any bitterness.
3. Pat the eggplant with a paper towel to remove excess moisture. Arrange the eggplant on a baking sheet and drizzle with olive oil.
4. Bake the eggplant in the preheated oven for 20-25 minutes or until golden brown. Let it cool.
5. In a large mixing bowl, combine the cooled eggplant, feta cheese and chopped walnuts.
6. In a separate bowl, whisk together the olive oil, lemon juice and minced garlic. Pour the dressing over the eggplant mixture and toss to combine.
7. Add the chopped parsley and season with salt and pepper to taste.
8. Refrigerate the eggplant salad for 30 minutes before serving.

Verdict:

This eggplant salad with feta and walnuts is a delicious and healthy dish that is perfect for summer parties and potlucks. The roasted eggplant is complemented by the tangy feta cheese and the crunchy walnuts. The dressing is simple yet flavorful, bringing all the ingredients together. Serve this salad as a side dish or as a light lunch on its own.

Serving Suggestions:

• Pair this salad with grilled chicken or fish for a complete meal.
• Serve it on a bed of mixed greens for added nutrition and texture.
• Garnish with additional parsley and lemon wedges for a bright and fresh presentation.