Eggplant salad with walnut dressing

 
                    Eggplant Salad With Walnut Dressing
 
 Recipe By     : Essentially Eggplant, Fisher Books, 1996, ISBN
 1-55561-11
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Sheryl D                         August 98
                 Reg 1
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      Lb            Eggplant
                         Salt
      1/4  Cup           Sunflower Oil
    1 1/2  Cups          Chopped Walnuts
    2      Cloves        Garlic -- Chopped
    1      Bunch         Cilantro -- Chopped
    1      Tsp           Sugar
                         Freshly Ground Pepper
    2      Tbsp          Wine Vinegar Or
                         Grenadine
    1      Cup           Cold Water
                         lettuce
 
 Cut eggplant lengthwise into 1/2 inch slices. Sprinkle with salt and
 drain in a colander 20 minutes. Pat dry with paper towels.  heat oil in a
 skillet and add eggplant slices, a few at a time. Cook on both sides
 until golden.  Place on paper towels to drain.  Combine remaining
 ingredients except lettuce and mix well. Add eggplant slices and marinate
 for at least 30 minutes.  Line serving dish with lettuce leaves. Using a
 slotted spoon, remove eggplant slices from dressing. Arrange over lettuce
 and top with walnuts.
 
 Grenadine makes a sweeter dressing than the wine vinegar
 
 REG1 shared by Sheryl Donner, Iowa City
 
 
 
 
 
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