Eggplant Salad with Walnuts and Garlic

Name: Eggplant Salad with Walnuts and Garlic
Yield: serves 4 as a side dish
Ingredients: 8 small Japanese eggplants, about 6 inches long and 1 inch across; 2 garlic cloves, crushed; 1 teaspoon kosher salt; Juice of 1 lemon; 1/4 cup olive oil; 1 teaspoon mild Anaheim chile flakes, less if using regular chile flakes; 3/4 cup walnuts, lightly toasted and any loose skin rubbed off; 1/4 cup coarsely chopped fresh flat-leaf parsley

December 9, 2011

Steaming eggplant gives it a suave, custardy texture that helps it resist soaking up too much oil, setting it up for this rich dressing. I like Anaheim chile flakes here, which are milder than the standard-issue chile flakes. They provide sweet pepper flavor without too much heat.

Recipe notes

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