grilled Eggplant Salad with Walnuts

By [e-mail]

Very good

Ingredients

• 2 1lb. eggplants, sliced lengthwise into 1/2" thick slices
• 1 large jalapeno
• Olive oil, for bruising
• Salt
• 1/4 C chopped cilantro
• 3 T white wine vinegar
• 1 minced garlic clove
• 5 med tomatoes, cut into 1/2" dice
• 1 small red onion, thinly sliced into rings
• 2 T chopped walnuts
• Grilled flatbread

Preparation

Step 1

Light a grill. Brush eggplant slices & jalapeño all over with oil & season with salt Grill eggplant over moderate heat until nicely charred & tender, @ 4 min. per side. Transfer eggplant to work surface & let cool. Grill jalapeño, turning until charred, @ 4 min Peel & seed jalapeño, then finely chop it.
Cut eggplant into 1/2" dice.

In large bowl combine cilantro, vinegar, & garlic. Add eggplant, jalapeño, tomatoes & onion, season with salt & toss. Garnish with walnuts & serve with grilled flatbread.

Salad can stand t room temperature for up to 1 hour.