Moldovan Eggplant With Garlic And Walnut Sauce Appetizer Recipes

MOLDOVAN EGGPLANT WITH GARLIC AND WALNUT SAUCE (APPETIZER)

Steps:

• 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.

TURKISH VEGETARIAN EGGPLANT APPETIZER WITH GARLIC AND WALNUTS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil and brush with olive oil.
• Brush eggplant slices on both sides with olive oil and place on the baking tray in a single layer.
• Bake in the preheated oven until soft and browned, about 20 minutes, turning slices over once after 10 minutes. Transfer slices to a large serving place, brush with vinegar, and sprinkle with salt. Let cool.
• Heat a drizzle of olive oil in a skillet over medium-low heat and cook garlic until softened and fragrant without browning, about 3 minutes.
• Mix parsley and walnuts in a bowl. Add sauteed garlic and a little bit of olive oil to make a paste. Mix well, season with salt, and spread the paste onto the cooled eggplant slices.

MIDDLE EASTERN EGGPLANT WITH GARLIC SAUCE

Steps:

• Sprinkle some salt over the brinjal slices and keep aside.
• Cut each garlic clove into two pieces and soak in vinegar for 8-10 minutes.
• Soak the bread in water then squeeze out the water completely. Crumble with hands and set aside.
• Next, remove the garlic from vinegar and pound the garlic pieces with a little salt to form a paste.
• Gradually add the crumbled bread alternating with a little vinegar.
• When it is well ground into a smooth paste, mix in the ground almonds, olive oil, remaining vinegar, lemon juice and salt to taste.
• Beat well to obtain a thick creamy consistency.
• This forms the garlic sauce.
• Then,towel dry the brinjal slices and shallow fry them.
• Arrange the fried brinjal slices on a flat serving dish, spoon a dollop of garlic sauce over each slice.
• Garnish with mint leaves.

TURKISH VEGETARIAN EGGPLANT APPETIZER WITH GARLIC AND WALNUTS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil and brush with olive oil.
• Brush eggplant slices on both sides with olive oil and place on the baking tray in a single layer.
• Bake in the preheated oven until soft and browned, about 20 minutes, turning slices over once after 10 minutes. Transfer slices to a large serving place, brush with vinegar, and sprinkle with salt. Let cool.
• Heat a drizzle of olive oil in a skillet over medium-low heat and cook garlic until softened and fragrant without browning, about 3 minutes.
• Mix parsley and walnuts in a bowl. Add sauteed garlic and a little bit of olive oil to make a paste. Mix well, season with salt, and spread the paste onto the cooled eggplant slices.