Hello everyone, I hope you all enjoyed your weekend. In the Netherlands this weekend the weather was strange, Saturday it was warm and Sunny, ahhh the sun, but Sunday OMG it was cold again!! and here we go again with the jackets and the hats and the gloves. Ufff As for me, I refuse to put on gloves and a hat in the month of May…but that’s me.
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. 🙂
1 kilo Aubergines (Eggplants)
1 cup Olive Oil
1 cup crushed Walnuts
1 Tomato sliced
1/2 cup Vinegar
1 cup Water
2 diced Garlic cloves
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.
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.
This dish needs to cool off before eating. Hope you enjoy it!