Grilled Eggplant With Walnut-Herb Dressing

Name: Grilled Eggplant With Walnut-Herb Dressing
Yield: 2 servings
Ingredients: 1 garlic clove; 2 tablespoons rice vinegar; ¼ teaspoon kosher salt; ¼ cup aw walnuts, plus extra for finishing; 2 tablespoons minced flat-leaf parsley, plus extra for finishing; 2 tablespoons minced basil, plus extra for finishing; 1 teaspoon minced fresh oregano; 6 tablespoons olive oil; 2 small eggplant; 1 tablespoon olive oil; ½ teaspoon kosher salt

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2 servings

Grilled Eggplant With Walnut-Herb Dressing

Iris Warren

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It's taken me most of my entire life to come around to eggplant. However, my attitude changed once I started growing it and realized I'd just never had it prepared properly. Here, the eggplant has a tender center with crispy, charred edges and is tossed in a walnut-herb dressing—a favorite combination of mine!

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Ingredients

Servings

Walnut-Herb Dressing

1 garlic clove
2 tablespoons rice vinegar
¼ teaspoon kosher salt
¼ cup aw walnuts, plus extra for finishing
2 tablespoons minced flat-leaf parsley, plus extra for finishing
2 tablespoons minced basil, plus extra for finishing
1 teaspoon minced fresh oregano
6 tablespoons olive oil

Eggplant

2 small eggplant 1lb
1 tablespoon olive oil
½ teaspoon kosher salt

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Instructions

To make the dressing: Mince the garlic and place it in a large bowl along with the rice vinegar and salt. Let the minced garlic rest in the vinegar for five minutes.
Preheat the oven to 325˚F. Roughly chop the walnuts. Place on a baking sheet. Roast until the walnuts are fragrant and have deepened in color, 12-14 minutes. Let cool before using. Transfer to the bowl with the garlic and add the herbs. Whisk in the olive oil until well combined.
To make the eggplant: Preheat a grill or grill pan to medium heat. Cut the eggplant into 1-inch-thick wedges. Toss with the olive oil and salt, then transfer to the hot grill. Cook, turning occasionally, until the eggplant is tender and the edges are charred- 8 to 10 minutes.
To serve: Immediately transfer the eggplant to the bowl with the dressing and toss to coat. Transfer to a small serving bowl, drizzle with any remaining dressing from the bowl, and sprinkle with extra walnuts and herbs before serving.