MOLDOVAN EGGPLANT WITH GARLIC AND WALNUT SAUCE (APPETIZER)

Moldovan Eggplant With Garlic and Walnut Sauce (Appetizer) image

Provided by Enjolinfam

Categories Vegetable

Time 1h

Yield 8-10 serving(s)

Number Of Ingredients 8

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2 large eggplants
salt
3/4 cup olive oil (approximately)
3 large garlic cloves, peeled and roughly chopped
1 cup walnuts, fine grinded
2 tablespoons balsamic vinegar
3 tablespoons water, boiled
parsley, chopped

Steps:

Slice the unpeeled Eggplant into rounds of 1/2 inch thick, and then cut each round in half crosswise.
Rinse and place on paper towel to drain. Sprinkle with salt and let the Eggplant stand for at least 30 minutes. Pat dry.
In large skillet heat 1 tablespoon of oil. Place some Eggplant slices in the hot oil and cook over medium-low heat, covered, until soft and lightly browned, about 2 to 3 minutes. Turn the Eggplant, add another tablespoon of oil to the pan, and cook, covered, for another 2 to 3 minutes.
Remove the Eggplant slices from the oil and drain well. Repeat the process with the remaining slices, adding oil as necessary.
In a mortar with a pestle, pound 1 teaspoon salt the garlic and the nuts to make a paste. Mix well the paste adding the vinegar and the water. Spread the paste lightly on the cooked Eggplant slices; let sit for 10 minutes. Place the Eggplant on a dish and serve at room temperature, garnished with chopped parsley.

Nutrition Facts : Calories 309.6, Fat 30.1, SaturatedFat 3.7, Sodium 3.8, Carbohydrate 10.3, Fiber 5.7, Sugar 3.6, Protein 3.7