Warm Eggplant, Tomato and Walnut Salad

Name: Warm Eggplant, Tomato and Walnut Salad
Yield: 4 servings
Cuisine: Georgian
Ingredients: 650 g Eggplant; 375 g Tomatoes, red, ripe, raw, year round average; 0.5 pcs Red onion; 70 g Nuts, walnuts, english; 20 g Coriander (cilantro) leaves, raw; 10 g Parsley; 2 tbsp Olive oil; Salt; Spices, pepper, black; 40 g Nuts, walnuts, english; 2 pcs Garlic, raw; 15 g Coriander (cilantro) leaves, raw; 1 tbsp White wine vinegar; 3 tbsp Olive oil; 2.5 tbsp Ice water; 1 tsp Blue fenugreek; 0.5 tsp Ground coriander

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A fragrant warm salad of roasted eggplants and ripe tomatoes with a zesty walnut dressing and fresh herbs.

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Method

Prep the eggplants, cut them up, and roast with olive oil, salt, and black pepper.

Slice the ripe tomatoes and red onion, chop the fresh herbs (cilantro and parsley), and crush the walnuts.

Make the walnut dressing: finely chop the walnuts, garlic, and cilantro, then mix in white wine vinegar, olive oil, ice water, utskho-suneli, ground coriander, salt, and black pepper.

Combine all the prepared ingredients and toss with the walnut dressing.

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Warm Eggplant, Tomato and Walnut Salad

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