Eggplant Salad with Walnuts and Garlic
- 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
- Cut each eggplant in half crosswise into 3-inch-thick rounds and then quarter them lengthwise.
- 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.
- Let the eggplant cool on a plate, discarding any liquid that accumulates.
- Mash the garlic and salt together into a smooth paste, using the side of a knife.
- Transfer the paste to a medium bowl and stir in the lemon juice, olive oil, and chile flakes.
- Coarsely chop the walnuts and add them.
- Add the parsley and eggplant, and mix well.
eggplants, garlic, kosher salt, lemon, olive oil, chile flakes, walnuts, parsley
Taken from www.epicurious.com/recipes/food/views/eggplant-salad-with-walnuts-and-garlic-377626 (may not work)