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Ingredientes
- 1 x eggplant - (to 2) cut 24 slices which are 1/4"-thk each
- 1 Tbsp. salt
- 1 sm onion minced
- 3 x garlic cloves minced
- 1 Tbsp. extra virgin olive oil
- 1 c. diced walnuts
- 1 tsp curry pwdr
- 1 tsp grnd cloves - (to 2)
- 3/4 c. minced fresh cilantro
- 1/2 c. minced fresh parsley
- 1/8 tsp salt
- 1/4 tsp freshly-grnd black pepper
- 3 Tbsp. water
- 1 1/2 Tbsp. red wine vinegar Vegetable oil
Direcciones
- Sprinkle eggplant slices proportionately with 1 Tbsp. salt; let stand 1 hour. Rinse and pat dry with paper towels.
- Saute/fry onion and garlic in warm extra virgin olive oil in a saucepan over medium heat 5 min or possibly till tender. Stir in walnuts, curry, and grnd cloves; cook, stirring constantly, 1 minute. Remove walnut mix from heat; stir in cilantro and next 5 ingredients. Set aside.
- Pour vegetable oil to a depth of 2 inches into a Dutch oven; heat to 375 degrees. Fry eggplant, in batches, 3 to 5 min or possibly till golden brown; drain on paper towels.
- Top each eggplant slice with walnut mix, and mix in half. Lightly coat each half with walnut mix.
- This recipe yields 8 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 79g | |
| Recipe makes 8 servings | |
| Calories 77 | |
| Calories from Fat 53 | 69% |
| Total Fat 6.2g | 8% |
| Saturated Fat 0.68g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 914mg | 38% |
| Potassium 186mg | 5% |
| Total Carbs 5.19g | 1% |
| Dietary Fiber 2.5g | 8% |
| Sugars 1.66g | 1% |
| Protein 1.8g | 3% |
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