Eggplant salad with soft goat's cheese and walnuts from Saha: A Chef's Journey Through Lebanon and Syria by Greg Malouf and Lucy Malouf

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Notes about this recipe

  • mjes on July 23, 2021

    Once I open a bottle of walnut oil, I try to find other recipes using it as even in the refrigerator it deteriorates noticeably if I forget about it. I wish I'd had fenugreek leaves but even without the optional ingredient the parsely and cilantro leaves provided enough leafiness for the eggplant-tomato-goat cheese salad. This is an excellent salad which will make it to family dinners as well as my own rotation.

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