Eggplant, Tomato, and Walnut Salad (Mayonnaise-Free)
Ingredients:
- Eggplants – 600 g (2-3 medium-sized), diced
- Tomatoes – 350 g (2-3 medium-sized), chopped
- Garlic – 2-3 cloves, minced
- Parsley/Cilantro – a handful, chopped
- Walnuts – 80 g, roughly chopped
- Salt and spices – to taste
- Sour cream – 2-3 tablespoons (or mayonnaise if preferred)
- Cheese (optional) – grated, to taste
Instructions:
- Prepare the Eggplants:
- Start by salting the diced eggplants and letting them sit for about 10-15 minutes to draw out the bitterness.
- Rinse the eggplants in cold water and then either bake or grill them until soft, or you can sauté them in a skillet with a bit of oil until they are golden and tender.
- Toast the Walnuts:
- In a dry skillet over medium heat, toast the chopped walnuts until fragrant and slightly darker in color. Be careful to avoid burning them.
- Assemble the Salad:
- In a salad bowl, combine the cooked eggplants, fresh chopped tomatoes, minced garlic, and fresh herbs (parsley or cilantro).
- Add the toasted walnuts to the mixture.
- Season:
- Season the salad with salt and any other spices you enjoy. A dash of paprika or black pepper could work nicely.
- Dress the Salad:
- Add sour cream to the salad. Mix thoroughly to coat all the ingredients. The sour cream will provide a creamy texture without using mayonnaise.
- Optional Cheese:
- If desired, add grated cheese to the salad for extra flavor and richness.
- Chill and Serve:
- For the best flavor, let the salad chill in the refrigerator for at least 30 minutes before serving. This allows the flavors to meld together.
- Garnish:
- Garnish with more fresh herbs or a few whole walnuts before serving.
This salad makes a nutritious side dish or a light main course, and it’s a wonderful way to enjoy the fresh flavors of the vegetables with the crunch of walnuts. Enjoy your delicious and healthy salad!