4 Eggplants, sliced
1/3 cup (50 g) plain flour (All purpose)
3 fl oz (75 ml) olive oil
1 onion, chopped
2 garlic cloves, chopped or crushed
3 tomatoes, chopped
2 tbsp chopped fresh parsley
6 walnuts, finely chopped
1/3 cup (50 g) plain flour (All purpose)
3 fl oz (75 ml) olive oil
1 onion, chopped
2 garlic cloves, chopped or crushed
3 tomatoes, chopped
2 tbsp chopped fresh parsley
6 walnuts, finely chopped
method
1. Soak the Eggplant slices in salted cold water for 30 minutes.
2. Drain and dry well. Flour the aubergine slices and fry in the hot oil for 3 minutes, turning once.
3. Remove and set aside.
4. Add the onion, garlic, tomatoes and parsley to the pan and cook for 5 minutes, stirring occasionally.
5. Return the Eggplants to the pan with the chopped walnuts.
6. Mix together and cook for 10 minutes.
2. Drain and dry well. Flour the aubergine slices and fry in the hot oil for 3 minutes, turning once.
3. Remove and set aside.
4. Add the onion, garlic, tomatoes and parsley to the pan and cook for 5 minutes, stirring occasionally.
5. Return the Eggplants to the pan with the chopped walnuts.
6. Mix together and cook for 10 minutes.
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