Eggplant Slices with Walnuts and Garlic – a delicious recipe with eggplants, Extra virgin olive oil, wine vinegar, Salt, garlic, walnuts. Easy to follow and perfect for any occasion.
Serves 4
Vegetarian
Servings:persons
1
Wash the eggplants and cut them lengthwise into slices a little more than a quarter of an inch thick.
2
Place them on a well-oiled piece of foil on an oven tray and brush them with olive oil on both sides.
3
Cook in an oven preheated to 475F for about 20 minutes, or until lightly browned and soft, turning them over once.
4
Arrange them on flat serving plates, then brush with vinegar and sprinkle lightly with salt.
5
Soften the garlic in 1 tablespoon of olive oil over medium heat until the aroma rises, but do not let it color.
6
Finely chop the walnuts in a food processor and mix with the chopped parsley in a bowl.
7
Add the garlic with another tablespoon of olive oil and a sprinkling of salt, mix well, and spread this paste on the eggplant slices.
353
kcal
Calories
6
g
Fat
64
g
Carbs
13
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 2 pounds eggplants, Extra virgin olive oil, 2 to 3 tablespoons wine vinegar, Salt, and more.
Yes, Eggplant Slices with Walnuts and Garlic falls under the Vegetarian category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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