Broiled Eggplant With Walnut Sauce Recipe

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   WALNUT SAUCE WITH FENNEL: Put the walnuts, garlic and bread crumbs in a food processor and process briefly till everything is the texture of fine crumbs.

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   With the motor running, gradually pour in about 1 c. of the water.

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   Stop and scrape down the sides, then add in sufficient water till it is the consistency you want.

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   (It will thicken somewhat as it sits.)

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   Stir in the oil and fennel seeds and season to taste with salt and pepper.

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   THE

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   EGGPLANT: If the eggplant is mature with lots of developed seeds when sliced, lightly salt the slices and let them sit for 30 min.

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   Blot with paper towels to draw off bitter juices.

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   If the eggplant is light-colored and hard, without the presence of large seeds, just slice it and go onto the next step.

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    Preheat the broiler.

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    Brush both sides of the eggplant generously with oil.

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    Place about 3 inches from the heat source and broil till golden.

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    Turn the rounds over and broil till nicely colored and tender.

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    If the eggplant looks dry, brush a little more oil over the top.

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    Set the broiled eggplants on a platter and spoon a little of the walnut sauce over the tops.

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    Season with pepper and garnish with the fennel leaves or possibly parsley.

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    Serve warm or possibly slightly cooled.

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    (NOTE: If you are not planning to use the sauce right away, omit the garlic and add in it just before you use it.

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    This way the sauce will keep well for at least a week, refrigerated)

* Per serving · 4 servings · Values may vary.