Ingredients
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2
-
-
3/4
-
3
-
1
-
2
-
3
-
-
-
-
-
-
-
-
Directions
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 , *Reviewed during ZWT4* I tried this recipe for the Eastern European Holiday Cooking Challenge This recipe was quite easy to make and had an interesting taste/flavour combo I didn’t have any parsley to garnish with so just added some more walnuts instead They were great to try but not something I will be making again My rating does not reflect on the recipe-rather just personal preference I’m happy to have tried this recipe Photo also being posted , *Reviewed during ZWT4* I tried this recipe for the Eastern European Holiday Cooking Challenge This recipe was quite easy to make and had an interesting taste/flavour combo I didn’t have any parsley to garnish with so just added some more walnuts instead They were great to try but not something I will be making again My rating does not reflect on the recipe-rather just personal preference I’m happy to have tried this recipe Photo also being posted
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Steps
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1
Done
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Slice the Unpeeled Eggplant Into Rounds of 1/2 Inch Thick, and Then Cut Each Round in Half Crosswise. |
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2
Done
|
Rinse and Place on Paper Towel to Drain. Sprinkle With Salt and Let the Eggplant Stand For at Least 30 Minutes. Pat Dry. |
|
3
Done
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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. |
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4
Done
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Remove the Eggplant Slices from the Oil and Drain Well. Repeat the Process With the Remaining Slices, Adding Oil as Necessary. |
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5
Done
|
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. |
