Turkish Vegetarian Eggplant Appetizer with Garlic and Walnuts recipe
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Ingredients
- extra-virgin olive oil, or as needed 2 pounds eggplants, sliced 3 tablespoons white wine vinegar salt to taste 7 cloves garlic, minced 1 bunch chopped fresh flat-leaf parsley ⅓ cup chopped walnuts
Nutrition Info
- 259.2 caloriescarbohydrate: 17 gcholesterol: : -fat: 21.1 gfiber: 8.9 gprotein: 4.6 gsaturatedFat: 2.7 gservingSize: -sodium: 54 mgsugar: 5.7 gtransFat: : -unsaturatedFat: : -
Directions Turkish Vegetarian Eggplant Appetizer with Garlic and Walnuts
Directions
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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.