Turkish Vegetarian Eggplant Appetizer
- rinsed and drained
- extra-virgin olive oil or as needed
- 2 pounds eggplants sliced
- 3 tbsp white wine vinegar
- salt to taste
- 7 cloves garlic minced
- 1 bunch fresh flat-leaf parsley chopped
- 1/3 cup walnuts chopped
Preheat the oven carefully to 400 degrees F (200 degrees C). Line a baking sheet including aluminum foil and brush with olive oil.
Brush the eggplant cuts on the two sides with olive oil and spot on the baking plate in a solitary layer.
Prepare in the preheated oven until delicate and seared, around 20 minutes, turning cuts over once the following 10 minutes. Move cuts to an enormous serving place, brush with vinegar, and sprinkle with salt. Let cool.
Heat a shower of olive oil in a skillet over medium-low heat and cook garlic until mollified and fragrant without sautéing, around 3 minutes.
Blend the parsley and pecans in a bowl. Include sautéed garlic and a tad of olive oil to make a glue. Blend well, season with salt, and spread the paste onto the cooled eggplant cuts.
Nutrition Facts (Per Serving): Calories 265, Carbohydrates 22g, Protein 29g, Fat 5g