Turkish Vegetarian Eggplant Appetizer With Garlic And Walnuts - cooking recipe

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
    1/3 cup chopped walnuts
Preparation
    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.

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