Moldovan Eggplant With Garlic and Walnut Sauce (Appetizer)

Total Time
Prep 10 mins
Cook 50 mins

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.

Ingredients Nutrition


  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.
Most Helpful

*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.

**Jubes** June 11, 2008