Fried Eggplant with Walnuts

Ingredients 

• 1 kg medium eggplants 
• 1/2 cup vegetable oil 
• 1 cup walnuts, shelled 
• 1 tablespoon vinegar 
• 2 tablespoons fresh cilantro, chopped 
• 1 tablespoon fresh parsley, chopped 
• 1 tablespoon fresh celery, chopped 
• 1 tablespoon fresh basil, chopped 
• 2-3 cloves garlic 
• 1 teaspoon each ground red hot pepper, marigold, seeds of coriander, fenugreek 
• 1/2 cup water 
• Salt

Instructions 

Cut the eggplants in two lengthwise, salt them and an hour later wash and squeeze them out well. Heat vegetable oil in a skillet and fry the eggplants on both sides until browned. Grind the walnuts with the garlic. Stir in the spices and the chopped herbs, vinegar and salt. Pour cold boiled water little by little into walnut mixture until it is sour cream thick. Spread each half of the eggplants with the walnut mixture and fold them in two.

Why Australian Walnuts are better:

  Free from Pesticides

  Free from chemical treatments

  100%  sold in the year of harvest

  They taste better

Australian Walnut Industry Association: Working to benefit both industry and consumers

Australian Walnut Industry Association, PO Box 312, Tatura VIC 3616

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