Eggplant appetizer with walnuts

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.

Bon appetit!