Eggplant with garlic and walnut sauce
 
Serves 4 to 6

• 2 large eggplants
• Salt
• 3/4 cup of olive oil (approximately)
• 3 large garlic cloves, peeled and roughly chopped
• 1 cup of walnuts fine grinded
• 2 table spoon of balsamic vinegar
• 3 table spoon of boiled water
• Chopped parsley

Slice the unpeeled eggplant into rounds of 1/2 inch thick, and then cut each round in half crosswise. Rinse and place on paper towel to drain. Sprinkle with salt and let the eggplant stand for at least 30 minutes. Pat dry.

In large skillet heat 1 tablespoon of oil. Place some eggplant slices in the hot oil and cook over medium-low heat, covered, until soft and lightly browned, about 2 to 3 minutes. Turn the eggplant, add another tablespoon of oil to the pan, and cook, covered, for another 2 to 3 minutes.

Remove the eggplant slices from the oil and drain well. Repeat the process with the remaining slices, adding oil as necessary.

In a mortar with a pestle, pound 1 teaspoon salt the garlic and the nuts to make a paste. Mix well the paste adding the vinegar and the water. Spread the paste lightly on the cooked eggplant slices; let sit for 10 minutes. Place the eggplant on a dish and serve at room temperature, garnished with chopped parsley.