Eggplant and Goat Cheese Salad

• 2 tbsp fresh lemon juice
• 1 garlic clove, crushed
• 1/4 tbsp walnut oil
• Salt and freshly ground pepper
• 2 eggplants, peeled
• 1/2 cup crumbled goat cheese
• 1/2 cup toasted and coarsely chopped walnuts
• 2 ripe tomatoes, seeded and diced
• 1 small red onion, finely diced
• 3 tbsp chopped parsley
• Salt and freshly ground black pepper
• 1 tbsp sesame seeds, lightly toasted

1. To make the dressing, whisk the lemon juice and garlic in a small bowl.
2. Whisk in the walnut oil.
3. Season with salt and pepper.
4. Cut the eggplants into 3/4 in (2cm) cubes.
5. Steam until tender, about 10 minutes.
6. Drain and let cool.
7. Gently squeeze out excess water.
8. Combine the eggplant, goat cheese, walnuts, tomato, red onion, and parsley in a large bowl with the dressing.
9. Season with salt and pepper.
10. Sprinkle the sesame seeds on top.
11. Serve at room temperature.
12. Variation:
13. Eggplant Salad with Feta and Pine Nuts:
14. Replace the cheese and sesame seeds with feta and pine nuts for a change.

lemon juice, garlic, walnut oil, salt, eggplants, goat cheese, walnuts, tomatoes, red onion, parsley, salt, sesame seeds

Taken from www.cookstr.com/recipes/eggplant-and-goat-cheese-salad (may not work)