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  • 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
  • Flour
  • Salt


  • 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.