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Grilled Eggplant Salad with Walnuts

Photo: Martin Morrell
Total time 35 mins
Yield 8
Terrific as a salad or a spread for flatbread, adzhapsandali is like a Georgian version of ratatouille. Grilling the eggplant gives the dish a luscious, smoky flavor.

Ingredients

  • 2 eggplants, sliced lengthwise 1/2 inch thick
  • 1 large jalapeño
  • Vegetable oil, for brushing
  • Salt
  • 1/4 cup chopped cilantro
  • 3 tablespoons white wine vinegar
  • 1 garlic clove, minced
  • 5 medium tomatoes, cut into 1/2-inch dice
  • 1 small red onion, thinly sliced into rings
  • 2 tablespoons chopped walnuts
  • Grilled flatbread, for serving

How to Make It

  1. Light a grill. Brush the eggplant slices and the jalapeño all over with oil and season with salt. Grill the eggplant over moderate heat until nicely charred and tender, about 4 minutes per side. Transfer the eggplant to a work surface and let cool. Grill the jalapeño, turning, until charred and almost tender, about 4 minutes. Peel and seed the jalapeño, then finely chop it. Cut the eggplant into 1/2-inch dice.

  2. In a large bowl, combine the cilantro, vinegar and garlic. Add the eggplant, jalapeño, tomatoes and onion, season with salt and toss. Garnish with the walnuts and serve with grilled flatbread.