Moldovan Eggplant With Garlic And Walnut Sauce (Appetizer) – a delicious recipe with eggplants, salt, olive oil, garlic, walnuts, balsamic vinegar. Easy to follow and perfect for any occasion.
Serves 4
Vegetarian
Servings:persons
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.
814
kcal
Calories
75
g
Fat
32
g
Carbs
9
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 8 ingredients. The key ingredients include: 2 large eggplants, salt, 3/4 cup olive oil (approximately), 3 large garlic cloves, peeled and roughly chopped, and more.
Yes, Moldovan Eggplant With Garlic And Walnut Sauce (Appetizer) 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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