This strongly flavored version of a very common meze originates in Georgia, where walnut trees abound. There is plenty of garlic, but it is not overpowering because it is fried. The eggplant slices can be deep-fried, but I prefer them roasted in the oven. They should be served cold, and they can be made in advance.
Recipe information
Yield
serves 6
Ingredients
Preparation
Step 1
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.
Step 2
Arrange them on flat serving plates, then brush with vinegar and sprinkle lightly with salt.
Step 3
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.
