Eggplant with Garlic and Walnut Sauce

== Ingredients ==
* 2 large eggplants
* salt
* ¾ cup of olive oil (approximately)
* 3 large garlic cloves, peeled and roughly chopped
* 1 cup of walnuts finely ground
* 2 table spoon of balsamic vinegar
* 3 table spoon of boiled water
* chopped parsley
== Directions ==
# Slice the unpeeled eggplant into rounds of ½ 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.
Category:Moldovan Appetizers
Category:Balsamic vinegar Recipes
Category:Eggplant Recipes
Category:Walnut Recipes
Category:Garlic Recipes
Category:Recipes that need photos