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Grilled Eggplant With Walnut-Herb Dressing

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!
Servings 2 servings

Ingredients

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
US Customary - Metric

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.