Moldovan Eggplant with Garlic and Walnut Sauce Appetizer
Elevate your appetizer game with this flavorful Moldovan Eggplant with Garlic and Walnut Sauce dish, a perfect fusion of roasted eggplant, nutty walnut paste, and zesty garlic. This recipe highlights tender, golden-baked eggplant slices, generously coated in a creamy walnut-garlic sauce that gets its silky texture from olive oil and a touch of lemon juice. Topped with fresh parsley and a drizzle of olive oil, this dish is as stunning as it is satisfying. Naturally vegan and gluten-free, it’s an ideal choice for dinner parties or an indulgent snack. Serve it warm or at room temperature for a delicious taste of Eastern European cuisine.
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Ingredients
- 2 large eggplants
- 100 grams walnuts
- 3 medium garlic cloves
- 1 tablespoon lemon juice
- 3 tablespoons olive oil
- 2 tablespoons water
- 2 tablespoons parsley
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
Directions
Step 1
Preheat your oven to 200°C (400°F). Line a baking sheet with parchment paper or lightly grease it with olive oil.
Step 2
Slice the eggplants lengthwise into 1 cm (approximately 1/2 inch) thick slices. Sprinkle them lightly with salt and let them sit for 10 minutes to release excess moisture. Pat dry with a paper towel.
Step 3
Brush both sides of the eggplant slices with 1 tablespoon of olive oil and arrange them in a single layer on the prepared baking sheet. Bake for 20-25 minutes, flipping halfway through, until tender and lightly golden.
Step 4
While the eggplants are roasting, prepare the walnut sauce. In a food processor, combine the walnuts, garlic cloves, lemon juice, 2 tablespoons of olive oil, water, salt, and black pepper. Blend until a smooth paste forms, adding a little more water if needed to reach a spreadable consistency.
Step 5
Chop the parsley finely and set it aside for garnish.
Step 6
Once the eggplant slices are finished roasting, remove them from the oven and let them cool slightly.
Step 7
Spread a thin layer of the walnut sauce over each eggplant slice. Arrange them on a serving platter.
Step 8
Sprinkle the chopped parsley over the top as a garnish and drizzle with a little extra olive oil if desired.
Step 9
Serve warm or at room temperature as an appetizer. Enjoy!
Nutrition Facts
| Serving size | (1127.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1283.1 |
| Total Fat 109.0g | 0% |
| Saturated Fat 13.0g | 0% |
| Polyunsaturated Fat 51.2g | |
| Cholesterol 0mg | 0% |
| Sodium 1212.9mg | 0% |
| Total Carbohydrate 73.9g | 0% |
| Dietary Fiber 35.5g | 0% |
| Total Sugars 30.1g | |
| Protein 25.6g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 237.0mg | 0% |
| Iron 6.6mg | 0% |
| Potassium 2659.8mg | 0% |
Source of Calories