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.
- 2 large eggplants
- 177.44 ml olive oil (approximately)
- 3 large garlic cloves, peeled and roughly chopped
- 236.59 ml walnuts, fine grinded
- 29.58 ml balsamic vinegar
- 44.37 ml water, boiled
- parsley, chopped
- Slice the unpeeled Eggplant into rounds of 1/2 inch thick, and then cut each round in half crosswise.
- Rinse and place on paper towel to drain. Sprinkle with salt and let the Eggplant stand for at least 30 minutes. Pat dry.
- 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.
- Remove the Eggplant slices from the oil and drain well. Repeat the process with the remaining slices, adding oil as necessary.
- 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.
*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.