The mixture of contemporary tomatoes, smoky eggplant, and crunchy, salty nuts guarantee this salad from the Let’s Go Nuts cookbook abounds with taste and texture.
What you want:
5 cups mini heirloom tomatoes, reduce in half or quartered
1 pink onion, sliced into skinny rings
1 teaspoon salt, divided
⅓ cup mature balsamic vinegar, divided
1 massive eggplant, small diced
3 tablespoons olive oil, divided
1 teaspoon smoked paprika
½ teaspoon smoked salt
⅛ teaspoon black pepper
8 sprigs contemporary basil
2 garlic cloves, peeled and finely sliced
¾ cup Brazil nuts, chopped
½ teaspoon candy paprika
2 tablespoons soy sauce
2 tablespoons maple syrup
1 pink onion
What you do:
- On a big platter, prepare tomatoes and onion. Sprinkle with ½ teaspoon salt and drizzle with half of balsamic vinegar.
- In a medium skillet over excessive warmth, heat 2 tablespoons of oil. Add eggplant and sauté for five to eight minutes, stirring continuously, till browned on all sides. Sprinkle with smoked paprika and smoked salt. Take away from pan and prepare over tomatoes. Sprinkle with pepper and drizzle with remaining balsamic vinegar. Garnish with basil leaves.
- In a small pan over medium warmth, heat remaining 1 tablespoon oil and sauté garlic and nuts. Add remaining ½ teaspoon salt, candy paprika, and soy sauce, scraping any bits from backside of pan. Add maple syrup and caramelize nuts barely. Serve salad scattered with crunchy Brazil nuts and garlic topping.
