Turkish Vegetarian Eggplant Appetizer With Garlic And Walnuts Recipes
MOLDOVAN EGGPLANT WITH GARLIC AND WALNUT SAUCE (APPETIZER)
I found this Moldovan appetizer from Recipes Wiki. We have some good friends from Moldova that just moved back there and I wish I had gotten some recipes from them before they left.
Provided by Enjolinfam
Categories Vegetable
Time 1h
Yield 8-10 serving(s)
Number Of Ingredients 8
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
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