This is a great recipe for meal prep because it tastes even better the next day. This salad combines the sweetness from honey and freshness from cilantro with savory spices.
This is my to go salad when eggplant is in season. It goes great with greek yogurt on the side!
Eggplant Salad With Walnuts and Cilantro
Equipment
- Oven
Ingredients
- 2 Eggplants about 9 cups cut into small cubes
- 1 tsp salt
- 2 tbsp olive oil
- 1 1/2 tsp cumin powder
- 1 1/2 tsp smocked paprika
- 1 tsp curry powder
- 1 tsp garlic powder
- 1 cup walnuts
- 1/2 cup chopped cilantro
- 2 tbsp honey
- 3 tbsp lemon juice
Instructions
- Preheat oven to 400℉.
- Dice two eggplants into cubes. Sprinkle it with salt and let it sit for 15 minutes in a colander. After 15 minutes, rinse with cold water.
- Drizzle with 1 tbsp of olive oil and add all the spices (cumin, paprika, curry powder, garlic powder).
- Roast for 30 minutes, and turn them halfway.
- After 30 minutes take out eggplant from the oven and let it cool down completely.
- Chop walnuts into smaller pieces, chop cilantro.
- In the separate bowl whisk together olive oil, lemon juice, honey and 1 tsp of salt.
- Combine roasted eggplant, walnuts, cilantro and honey lemon dressing.
- Serve right away or let it sit for a few hours to let all the flavors marinate.
