Georgian Eggplant Salad with Walnuts & Pomegranate

walnuts

🥗Healthier: almonds

💰Cheaper: sunflower seeds

Almonds provide healthy fats while sunflower seeds are budget-friendly.

vinegar

🥗Healthier: lemon juice

💰Cheaper: apple cider vinegar

Lemon juice adds freshness while apple cider vinegar is often less expensive.

vegetable oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil offers health benefits, while canola is budget-friendly.

pomegranate seeds

🥗Healthier: dried cranberries

💰Cheaper: raspberry jam

Dried cranberries provide sweetness, and jam is often less expensive.

Toast walnuts in a 180C (350F) oven for 5 to 7 minutes.

Increase oven temperature to 200C (400F).

Slice eggplant into thin slices.

Drizzle eggplant with sunflower oil and season with salt and pepper.

Place eggplant on a parchment-lined baking sheet and roast for about 30 minutes, tossing halfway through.

In a food processor, grind the toasted walnuts until they reach the consistency of wet sand.

In a mixing bowl, combine ground walnuts, lemon zest, garlic, ground coriander, cayenne pepper, lemon juice, and water; mix until thick but pourable.

Slice red onion and chop fresh cilantro.

In a large mixing bowl, combine roasted eggplant, red onion, chopped cilantro, and pomegranate seeds; pour dressing over and toss to combine.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens