*  Exported from  MasterCook  *

                   Eggplant Salad With Walnut Dressing

Recipe By     : Essentially Eggplant, Fisher Books, 1996, ISBN
1-55561-11
Serving Size  : 6    Preparation Time :0:00
Categories    : Sheryl D                         August 98
                Reg 1

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      Lb            Eggplant
                        Salt
     1/4  Cup           Sunflower Oil
   1 1/2  Cups          Chopped Walnuts
   2      Cloves        Garlic -- Chopped
   1      Bunch         Cilantro -- Chopped
   1      Tsp           Sugar
                        Freshly Ground Pepper
   2      Tbsp          Wine Vinegar Or
                        Grenadine
   1      Cup           Cold Water
                        lettuce

Cut eggplant lengthwise into 1/2 inch slices. Sprinkle with salt and
drain in a colander 20 minutes. Pat dry with paper towels.  heat oil in a
skillet and add eggplant slices, a few at a time. Cook on both sides
until golden.  Place on paper towels to drain.  Combine remaining
ingredients except lettuce and mix well. Add eggplant slices and marinate
for at least 30 minutes.  Line serving dish with lettuce leaves. Using a
slotted spoon, remove eggplant slices from dressing. Arrange over lettuce
and top with walnuts.

Grenadine makes a sweeter dressing than the wine vinegar

REG1 shared by Sheryl Donner, Iowa City





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