Brinjal With Walnut Dressing Food

VEGETABLE TOP SALAD WITH WALNUT DRESSING

Steps:

• Make the dressing: Place the walnuts inside a ziptop bag. Use a rolling pin to lightly crush the walnuts into smaller pieces inside the bag. In a large bowl, whisk the walnuts, Cognac, pepper flakes and red wine vinegar with a generous pinch salt. Slowly whisk in the olive oil. Taste for seasoning.
• Make the salad: Pour the dressing over the greens and toss to coat. Drizzle honey in the bottom of a serving bowl. Add the greens. Sprinkle cheese over the top. Serve immediately.

DR. FUHRMAN'S WALNUT VINAIGRETTE DRESSING

Steps:

• Place all ingredients in a high speed blender or food processor.
• Blend until well combined.

BRINJAL WITH WALNUT DRESSING

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Place walnuts on a baking sheet. Bake for 5 to 7 minutes, or until the smell of the nuts fills the kitchen.
• Cut eggplant into 1/2 inch thick rings, and soak in salted water for 15 minutes.
• Heat oil in a heavy pan or deep fryer to 365 degrees F (170 degrees C). Slide eggplant into hot oil, and deep fry until golden brown. Fry in batches to maintain oil temperature. Remove from oil, drain, and cool.
• In a medium bowl, mix together yogurt, green chile peppers, 1 tablespoon cilantro, and walnuts. Season to taste with salt. Chill for 30 minutes in the refrigerator.
• Place eggplant rings in a serving dish, and spoon dressing evenly over top. Garnish with red pepper and remaining 1 tablespoon cilantro.