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Add a photoServings: 4
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
Directions
- 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)
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 468g | |
| Recipe makes 4 servings | |
| Calories 122 | |
| Calories from Fat 14 | 11% |
| Total Fat 1.62g | 2% |
| Saturated Fat 0.24g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 61mg | 3% |
| Potassium 875mg | 25% |
| Total Carbs 26.4g | 7% |
| Dietary Fiber 13.0g | 43% |
| Sugars 9.16g | 6% |
| Protein 4.83g | 8% |
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