This fried eggplant with walnuts and garlic appetizer will be a real highlight on your table.
Cooking time 25 minutes
White eggplant 2 pcs
Walnuts 100 g
Garlic clove 2 pcs
Parsley (greens) 1 bunch
Olive oil 4 tbsp l.
Salt to taste
Canned black olives (for decoration) 4-5 pcs
Tomato (for decoration) 1 pc
Cut the eggplants into slices and salt.
Let stand for 30 minutes. Fry in olive oil.
Dry on napkins.
Finely chop walnuts, garlic, herbs or grind in a blender. Add 2 tablespoons of olive oil.
Put polyethylene in a bowl and lay the eggplant and dressing in layers.
Press down a little and refrigerate for 2-3 hours.
Place on a platter, turn the bowl over, and garnish as desired.