Baked Aubergines with Walnuts
I love Aubergines (Eggplants), I thought that I would try a different type or Greek recipe this time around. This is more of a appetiser than a main course dish. It also goes along nicely with a glass of White Wine or Ouzo. 🙂
Baked Aubergines with Walnuts
I love Aubergines (Eggplants), I thought that I would try a different type or Greek recipe this time around. This is more of a appetiser than a main course dish. It also goes along nicely with a glass of White Wine or Ouzo. 🙂
Open in Cookpad AppSteps
- 1
Slice Aubergines long and thin, and then place in saltwater for 1/2 hour. Drain Aubergines and dip each one into flour. Brush baking pan thoroughly with Olive Oil, and place next to each other. Drizzle a few tablespoons of Olive Oil and set aside.
- 2
Add thinly sliced tomatoes on top of floured Aubergines. Bake at 180 degrees for 1 hour or until golden brown. In a small bowl mix together water, vinegar, garlic and salt. Pour over the baked Aubergines and top off with the walnuts. Place Aubergines back into the oven for 1 hour at 180 degrees.
- 3
This dish needs to cool off before eating. Hope you enjoy it!
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