Walnut Eggplant

Ingredients

• •1 kg eggplant
• •4 tbsp flour
• •750 g tomato
• •10 cloves garlic
• •100 g walnuts
• •1/2 small cup olive oil

Preparation

1. 1

   Cut the eggplants into rounds. Rest in salted water a while, then fry. Arrange in an ovenproof dish. Peel and grate the tomatoes, peel and crush the garlic well.

2. 2

   Toast the flour in olive oil and add the tomato, garlic and salt.

3. 3

   When smooth and thick, add vinegar and crushed walnut meats.

4. 4

   Pour the sauce over the eggplants and bake until the top browns and firms up enough to slice. Once cooled, cut into slices and serve.