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Categories:Viewed: 70 - Published at: 4 years ago
Ingredients
- 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 tsp Walnut or possibly extra virgin olive oil
- 1/4 tsp Fennel seeds, crushed with a pestle Salt and pepper Salt
- 4 x Rounds of eggplant 3/8-to-1/2-inch thick Light olive or possibly peanut oil Freshly grnd pepper Parsley or possibly fennel leaves finely minced or possibly left in sprigs
Method
- WALNUT SAUCE WITH FENNEL: Put the walnuts, garlic and bread crumbs in a food processor and process briefly till everything is the texture of fine crumbs.
- With the motor running, gradually pour in about 1 c. of the water.
- Stop and scrape down the sides, then add in sufficient water till 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 min.
- Blot with paper towels to draw off bitter juices.
- If the eggplant is light-colored and hard, 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 till golden.
- Turn the rounds over and broil till 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 possibly parsley.
- Serve warm or possibly slightly cooled.
- (NOTE: If you are not planning to use the sauce right away, omit the garlic and add in it just before you use it.
- This way the sauce will keep well for at least a week, refrigerated)
