Roasted Eggplant with Garlic Sauce and Walnuts

Roasted Eggplant with Garlic Sauce and Walnuts

Ready in: 1 hour
Yield: 28-30 slices

2 eggplants
1.8 oz (50 g) of fresh parsley
4 garlic cloves
5.3 oz (150 g) sour cream
1.8 oz (50 g) walnuts
sunflower oil for frying
freshly ground pepper

1. Wash the eggplant. Cut off the stem ends. Then, slice the eggplant into 1/2 inch rounds.

2. Lay the eggplant in layers and sprinkle with salt from both sides. Allow them to stand for 20 minutes. Once they have given off some liquid, rinse them under cold water. Then pat dry all over with kitchen paper.

3. Heat 3-4 tablespoons of sunflower oil in a large non-stick frying pan over medium heat. Add the eggplants slices and cook in batches until golden brown from both sides, about 5 minutes each. Thoroughly drain them on kitchen paper to remove excess fat.

4. Meanwhile heat a small skillet over medium heat. Add the walnuts and cook them for 2-3 minutes until fragrant, while stirring occasionally. Let the walnuts cool on a plate, then roughly chop them. Wash the coriander, then pat dry with kitchen paper. Finely chop the coriander and garlic clove.

5. In a small bowl, stir together the sour cream, salt, pepper, garlic clove and half the chopped coriander. Spread the sour cream mixture onto the eggplants. Sprinkle all over with the walnuts and the remaining coriander.

Per eggplant slice:

Energy: 61 kcal / 255 kJ
Fat: 5,9 g
Carbohydrates: 1,1 g
of which sugars: 0,9 g
Protein: 0,8 g
Fibre: 0,5 g

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