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Grilled Eggplant With Walnut Herb Dressing

Grilled Eggplant With Walnut Herb Dressing

The ultimate summer dish, Grilled Eggplant With Walnut Herb Dressing is rich in flavor and nutrition. This easy side or main dish captures the essence of summer with every bite. Perfect for gatherings, it’s a must-try tonight!
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Servings: 2 servings
Course: Side Dishes
Cuisine: Mediterranean
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

  • 1 garlic clove
  • 2 tablespoons rice vinegar
  • ¼ teaspoon kosher salt
  • ¼ cup wallets
  • 2 tablespoons minced flat-leaf parsley
  • 2 tablespoons minced basil
  • 1 teaspoon minced fresh oregano
  • 6 tablespoons olive oil
  • 2 small eggplants
  • 1 tablespoon olive oil
  • ½ teaspoon kosher salt

Equipment

  • Oven
  • Baking Sheet
  • Chef's Knife
  • Frying Pan
  • Whisk

Method
 

  1. To make the dressing: Mince the garlic and place it in a large bowl along with the rice vinegar and kosher salt. Let the minced garlic rest in the vinegar for five minutes.
  2. Preheat the oven to 325˚F. Roughly chop the wallets and place them on a baking sheet. Roast until fragrant and deepened in color, 12-14 minutes. Let cool before using.
  3. Transfer the roasted wallets to the bowl with the garlic, then add the parsley, basil, and oregano. Whisk in the olive oil until well combined.
  4. To make the eggplant, preheat a grill or grill pan to medium heat. Cut the eggplant into 1-inch-thick wedges.
  5. Toss the eggplant with the remaining olive oil and kosher salt before grilling.
  6. Cook the eggplant for 8 to 10 minutes, turning occasionally until tender and charred.
  7. Transfer the grilled eggplant to the bowl with the dressing and toss to coat.
  8. Transfer to a serving bowl, drizzle with remaining dressing, and garnish with extra wallets and herbs.
  9. Enjoy warm or at room temperature.

Notes

No additional notes available.