Moldovan Eggplant With Garlic And Walnut Sauce (appetizer)

Total Time: 1 hr Preparation Time: 10 mins Cook Time: 50 mins

Ingredients

• Servings: 8
• 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

Recipe

• 1 slice the unpeeled eggplant into rounds of 1/2 inch thick, and then cut each round in half crosswise.
• 2 rinse and place on paper towel to drain. sprinkle with salt and let the eggplant stand for at least 30 minutes. pat dry.
• 3 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.
• 4 remove the eggplant slices from the oil and drain well. repeat the process with the remaining slices, adding oil as necessary.
• 5 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.