Broiled eggplant with walnut sauce
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Broiled eggplant with walnut sauce
  Sauces    Eggplant    Walnuts    Vegetables  
Last updated 6/12/2012 1:10:48 AM. Recipe ID 38156. Report a problem with this recipe.
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      Title: Broiled eggplant with walnut sauce
 Categories: Vegetables
      Yield: 4 Servings
MMMMM------------------WALNUT SAUCE WITH FENNEL-----------------------
      1 c  Walnut meats
           -this season's, if possible
      1 sm Garlic clove: (see note)
    1/4 c  Fresh bread crumbs
  1 1/2 c  Boiling water, approximately
      3 ts Walnut or olive oil
    1/4 ts Fennel seeds, crushed
           -with a pestle
           Salt and pepper

MMMMM------------------------THE EGGPLANT-----------------------------
      4    Rounds of eggplant
           - 3/8-to-1/2-inch thick
           Light olive or peanut oil
           Freshly ground pepper
           Parsley or fennel leaves
           - finely chopped
           - or left in sprigs
  WALNUT SAUCE WITH FENNEL: Put the walnuts, garlic and bread crumbs in
  a food processor and process briefly until everything is the texture
  of fine crumbs. With the motor running, gradually pour in about 1 cup
  of the water. Stop and scrape down the sides, then add enough water
  until it is the consistency you want. (It will thicken somewhat as it
  sits.) Stir in the oil and fennel seeds and season to taste with salt
  and pepper. THE EGGPLANT: If the eggplant is mature with lots of
  developed seeds when sliced, lightly salt the slices and let them sit
  for 30 minutes. Blot with paper towels to draw off bitter juices. If
  the eggplant is light-colored and firm, without the presence of large
  seeds, just slice it and go onto the next step. Preheat the broiler.
  Brush both sides of the eggplant generously with oil. Place about 3
  inches from the heat source and broil until golden brown. Turn the
  rounds over and broil until nicely colored and tender. If the
  eggplant looks dry, brush a little more oil over the top. Set the
  broiled eggplants on a platter and spoon a little of the walnut sauce
  over the tops. Season with pepper and garnish with the fennel leaves
  or parsley. Serve hot or slightly cooled. (NOTE: If you are not
  planning to use the sauce right away, omit the garlic and add it just
  before you use it. This way the sauce will keep well for at least a
  week, refrigerated)

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Recipe ID 38156 (Apr 03, 2005)

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