Eggplant Slices With Walnuts And Garlic
- 2 pounds eggplants
- extra virgin olive oil
- 2 to 3 tablespoons wine vinegar
- salt
- 6 to 7 garlic cloves, crushed
- 1/3 cup walnuts
- handful of chopped flat-leaf parsley
Instructions:
This strongly flavored version of a very common meze originates in Georgia, where walnut trees abound.
- Wash the eggplants and cut them lengthwise into slices a little more than a quarter of an inch thick. Place them on a well-oiled piece of foil on an oven tray and brush them with olive oil on both sides. Cook in an oven preheated to 475°F for about 20 minutes, or until lightly browned and soft, turning them over once.
- Arrange them on flat serving plates, then brush with vinegar and sprinkle lightly with salt.
- Soften the garlic in 1 tablespoon of olive oil over medium heat until the aroma rises, but do not let it color. Finely chop the walnuts in a food processor and mix with the chopped parsley in a bowl. Add the garlic with another tablespoon of olive oil and a sprinkling of salt, mix well, and spread this paste on the eggplant slices.