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Turkish Vegetarian Eggplant Appetizer with Garlic and Walnuts Recipe

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Turkish Vegetarian Eggplant Appetizer with Garlic and Walnuts Recipe

Directions

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Ingredients :

  • extra-virgin olive oil, or as needed
  • 2 pounds eggplants, sliced
  • 3 tablespoons white wine vinegar
  • salt to taste
  • 7 cloves garlic, minced
  • 1 bunch chopped fresh flat-leaf parsley
  • ⅓ cup chopped walnuts
  • Methods :

  • Step 1

    Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil and brush with olive oil.

  • Step 2

    Brush eggplant slices on both sides with olive oil and place on the baking tray in a single layer.

  • Step 3

    Bake in the preheated oven until soft and browned, about 20 minutes, turning slices over once after 10 minutes. Transfer slices to a large serving place, brush with vinegar, and sprinkle with salt. Let cool.

  • Step 4

    Heat a drizzle of olive oil in a skillet over medium-low heat and cook garlic until softened and fragrant without browning, about 3 minutes.

  • Step 5

    Mix parsley and walnuts in a bowl. Add sauteed garlic and a little bit of olive oil to make a paste. Mix well, season with salt, and spread the paste onto the cooled eggplant slices.

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