2 tbsp fresh lemon juice
1/2 cup toasted and coarsely chopped walnuts
2 ripe tomatoes, seeded and diced
1 garlic clove, crushed
1 small red onion, finely diced
1/4 tbsp walnut oil
3 tbsp chopped parsley
2 eggplants, peeled
Salt and freshly ground black pepper, to taste
1/2 cup crumbled goat cheese
1 tbsp sesame seeds, lightly toasted
To make the dressing, mix the lemon juice and garlic in a small bowl. Whisk in the walnut oil. Season with salt and pepper.
Cut the eggplants into 3/4 in (2cm) cubes. Steam until tender, about 10 minutes. Drain and let cool.
Gently squeeze out excess water. Combine the eggplant, goat cheese, walnuts, tomato, red onion, and parsley in a large bowl with the dressing.
Season with salt and pepper. Sprinkle the sesame seeds on top. Serve at room temperature.