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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Recipe Information
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
Instructions
Preheat your oven to 200°C (400°F). Line a baking sheet with parchment paper or lightly grease it with olive oil.
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.
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.
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.
Chop the parsley finely and set it aside for garnish.
Once the eggplant slices are finished roasting, remove them from the oven and let them cool slightly.
Spread a thin layer of the walnut sauce over each eggplant slice. Arrange them on a serving platter.
Sprinkle the chopped parsley over the top as a garnish and drizzle with a little extra olive oil if desired.
Serve warm or at room temperature as an appetizer. Enjoy!
Nutrition Facts
Calories |
1283 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 109.0 g | 140% | |
| Saturated Fat | 13.0 g | 65% | |
| Polyunsaturated Fat | 51.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1213 mg | 53% | |
| Total Carbohydrate | 73.9 g | 27% | |
| Dietary Fiber | 35.5 g | 127% | |
| Total Sugars | 30.1 g | ||
| Protein | 25.6 g | 51% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 237 mg | 18% | |
| Iron | 6.6 mg | 37% | |
| Potassium | 2660 mg | 57% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
