Eggplant and Goat Cheese Salad

For the dressing:

• 2 tbsp fresh lemon juice
• 1 garlic clove, crushed
• ¼ tbsp walnut oil
• salt and freshly ground pepper

• 2 eggplants
  
  

  1. To make the dressing, whisk the lemon juice and garlic in a small bowl. Whisk in the walnut oil. Season with salt and pepper.

  2. Cut the eggplants into ¾ in (2cm) cubes. Steam until tender, about 10 minutes. Drain and let cool.

  3. Gently squeeze out excess water. Combine the eggplant, goat cheese, walnuts, tomato, red onion, and parsley in a large bowl with the dressing. Season with salt and pepper. Sprinkle the sesame seeds on top. Serve at room temperature.

  Variation: Eggplant Salad with Feta and Pine Nuts:

  Replace the cheese and sesame seeds with feta and pine nuts for a change.