Eggplant with Garlic and Walnut Sauce
Eggplant with Garlic and Walnut Sauce Recipe - Traditional Moldovan Dish
Introduction
Eggplant with Garlic and Walnut Sauce is a delicious and flavorful dish that combines the rich flavors of eggplant with a creamy walnut sauce. This recipe is perfect for a light and healthy meal that is sure to impress your family and friends.
History
This recipe has its origins in Middle Eastern cuisine, where eggplant is a popular ingredient in many dishes. The combination of garlic and walnuts adds a unique and delicious flavor to the dish, making it a favorite among food enthusiasts.
Ingredients
How to prepare
- Slice the unpeeled eggplant into rounds that are 0.5 inches thick, and then cut each round in half crosswise.
- Rinse the eggplant slices and place them on a paper towel to drain.
- Sprinkle the eggplant slices with salt and let them stand for at least 30 minutes.
- Pat the eggplant slices dry.
- In a large skillet, heat 1 tbsp of oil.
- Place some eggplant slices in the hot oil and cook them over medium-low heat, covered, until they are soft and lightly browned, which should take about 2 to 3 minutes.
- Turn the eggplant slices, add another tablespoon of oil to the pan, and cook them, covered, for another 2 to 3 minutes.
- Remove the eggplant slices from the oil and drain them well.
- Repeat the process with the remaining slices, adding oil as necessary.
- In a mortar with a pestle, pound 1 tsp of salt, the garlic, and the nuts together to make a paste.
- Mix the paste well, adding the vinegar and the water.
- Spread the paste lightly on the cooked eggplant slices and let them sit for 10 minutes.
- Place the eggplant on a dish and serve it at room temperature, garnished with chopped parsley.
Variations
- Add a sprinkle of feta cheese on top for an extra burst of flavor.
- Mix in some chopped fresh herbs like mint or cilantro for a fresh twist.
- Drizzle some honey on top for a touch of sweetness.
Cooking Tips & Tricks
Be sure to slice the eggplant evenly to ensure even cooking.
- Let the eggplant slices sit with salt to draw out excess moisture and bitterness.
- Cook the eggplant slices in batches to ensure they are cooked evenly and not overcrowded in the pan.
- Be sure to drain the cooked eggplant well to remove excess oil.
- The walnut sauce can be made ahead of time and stored in the refrigerator for up to a week.
Serving Suggestions
Serve the Eggplant with Garlic and Walnut Sauce as a side dish with grilled chicken or fish. It can also be served as a main dish with a side of rice or quinoa.
Cooking Techniques
Be sure to cook the eggplant slices over medium-low heat to ensure they are cooked through without burning.
- Pound the garlic and nuts together in a mortar and pestle to create a smooth paste for the sauce.
Ingredient Substitutions
You can use almonds or cashews instead of walnuts for the sauce.
- Substitute balsamic vinegar with red wine vinegar or lemon juice for a different flavor profile.
Make Ahead Tips
The walnut sauce can be made ahead of time and stored in the refrigerator for up to a week. Cook the eggplant slices just before serving for the best texture.
Presentation Ideas
Arrange the cooked eggplant slices on a platter and drizzle the walnut sauce on top. Garnish with chopped parsley for a pop of color.
Pairing Recommendations
Pair this dish with a crisp white wine like Sauvignon Blanc or a light red wine like Pinot Noir. It also pairs well with a side of tabbouleh or a fresh green salad.
Storage and Reheating Instructions
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until heated through.
Nutrition Information
Calories per serving
Calories: 280 per serving
Carbohydrates
Carbohydrates: 12g per serving
Fats
Total Fat: 25g per serving
Saturated Fat: 3g per serving
Proteins
Protein: 5g per serving
Vitamins and minerals
Vitamin C: 8% of daily value per serving
Calcium: 4% of daily value per serving
Iron: 6% of daily value per serving
Alergens
Contains nuts (walnuts)
Summary
This dish is a good source of healthy fats, protein, and vitamins. It is a nutritious and delicious option for a light and satisfying meal.
Summary
Eggplant with Garlic and Walnut Sauce is a delicious and nutritious dish that is perfect for a light and healthy meal. With its rich flavors and creamy texture, this recipe is sure to become a favorite in your household. Enjoy!
How did I get this recipe?
I can't forget the moment I stumbled upon this recipe for Eggplant with Garlic and Walnut Sauce. It was a warm summer day, and I was visiting my dear friend Maria in her quaint little village in Greece. Maria was known for her incredible culinary skills, and she had promised to teach me her secret recipe for a traditional Greek dish.
As we walked through the bustling market, Maria's eyes lit up when she spotted a beautiful display of fresh eggplants. "Ah, this is perfect!" she exclaimed, grabbing a few of the plump purple vegetables. We made our way back to her cozy kitchen, where Maria began to work her magic.
She started by slicing the eggplants into thick rounds and laying them out on a baking sheet. Then, she sprinkled them with salt and let them sit for a while to draw out the bitterness. Meanwhile, she busied herself with preparing the garlic and walnut sauce.
In a mortar and pestle, Maria crushed several cloves of garlic with a generous pinch of salt until it formed a smooth paste. She then added a handful of toasted walnuts and continued to grind until the mixture was well combined. Next, she slowly drizzled in some olive oil, creating a creamy and fragrant sauce.
Once the eggplants had released their bitterness, Maria rinsed them off and patted them dry. She drizzled them with olive oil and placed them in the oven to roast until they were golden brown and tender. The kitchen was filled with the tantalizing aroma of garlic and roasted eggplant.
As the eggplants cooled, Maria spooned the garlic and walnut sauce over the top, letting it seep into all the nooks and crannies. She garnished the dish with a sprinkle of fresh parsley and a drizzle of balsamic vinegar for a touch of sweetness.
I watched in awe as Maria plated the dish and handed me a fork. The first bite was a revelation – the creamy walnut sauce paired perfectly with the smoky eggplant, creating a symphony of flavors that danced on my taste buds. I couldn't believe how simple ingredients could come together to create something so delicious.
I begged Maria to teach me her recipe, and she agreed with a smile. We spent the rest of the afternoon in her kitchen, chopping, grinding, and roasting until we had perfected the dish. I took copious notes, jotting down every step and ingredient to ensure I could recreate it at home.
When I returned to my own kitchen, I couldn't wait to try my hand at making Eggplant with Garlic and Walnut Sauce. I gathered all the ingredients, rolled up my sleeves, and got to work. As I chopped the garlic and toasted the walnuts, memories of my time in Maria's kitchen flooded back, filling me with warmth and nostalgia.
I followed the recipe to a tee, taking care to roast the eggplants just right and blend the sauce to creamy perfection. When I took my first bite, I was transported back to that sunny day in Greece, surrounded by the sights, sounds, and smells of Maria's kitchen.
Since then, Eggplant with Garlic and Walnut Sauce has become a staple in my culinary repertoire. I've shared the recipe with friends and family, passing down the tradition that Maria so generously shared with me. Every time I make the dish, I feel a connection to my dear friend and the memories we created together.
So, whenever I serve Eggplant with Garlic and Walnut Sauce to my loved ones, I know that I'm not just sharing a delicious meal – I'm sharing a piece of my heart, a piece of Maria, and a piece of the rich culinary heritage that has shaped me into the cook I am today. And for that, I am forever grateful.
Categories
| Balsamic Vinegar Recipes | Eggplant Recipes | Garlic Recipes | Moldovan Appetizers | Moldovan Recipes | Walnut Recipes |