Eggplant Salad with Walnuts and Garlic

1. 1

   Cut each eggplant in half crosswise into 3-inch-thick rounds and then quarter them lengthwise.

2. 2

   In a vegetable steamer over medium-high heat, and in batches if necessary, steam the eggplant for 10 to 12 minutes, until it is tender but not yet falling apart.

3. 3

   Let the eggplant cool on a plate, discarding any liquid that accumulates.

4. 4

   Mash the garlic and salt together into a smooth paste, using the side of a knife.

5. 5

   Transfer the paste to a medium bowl and stir in the lemon juice, olive oil, and chile flakes.

6. 6

   Coarsely chop the walnuts and add them.

7. 7

   Add the parsley and eggplant, and mix well.

* Per serving · 4 servings · Values may vary.

No additional tips available.