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Eggplant salad with sesame seeds, pepper and walnuts

Eggplant Salad with Sesame, Bell Pepper, and Walnuts

This salad is hearty and full of flavor, even without any meat. You can serve it warm or chilled—I like the warm version best. If you prefer a softer, sweeter bite, roast the bell pepper in the oven first.

Maria

Recipe author

Eggplant salad with sesame seeds, pepper and walnuts

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Composition / ingredients

Servings:

Eggplant

Tomatoes

Bell pepper

Garlic

Walnuts

Mayonnaise

Sesame seeds

Vegetable oil (for frying)

Ground black pepper

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 11 % 2 g

Fats 58 % 11 g

Carbohydrates 32 % 6 g

127 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

Ready to make this eggplant and sesame salad? Start by gathering all your ingredients.
Step 2:

Wash and dry the eggplants, then cut them into small cubes.
Step 3:

Sprinkle the eggplant cubes with salt and cover them with cold water. Let them sit for 15 minutes to draw out any bitterness, then drain well.
Step 4:

Fry the eggplant in vegetable oil over medium-high heat until golden brown, then transfer to a paper towel to blot off the excess oil.
Step 5:

Wash the tomatoes and cut them into small cubes.
Step 6:

Core and seed the bell pepper, then cut it into small cubes as well.
Step 7:

Finely chop the walnuts.
Step 8:

In a salad bowl, combine the eggplant, tomatoes, bell pepper, and walnuts.
Step 9:

Season with salt and pepper, add the mayonnaise, and toss to combine.
Step 10:

Transfer the finished salad to a serving platter and sprinkle with sesame seeds. It's best served right away, while the eggplant is still warm.