This strongly flavored version of a very common meze originates in Georgia, where walnut trees abound. There is plenty of garlic, but it is not overpowering because it is fried. The eggplant slices can be deep-fried, but I prefer them roasted in the oven. They should be served cold, and they can be made in advance.

　　

Ingredients

serves 6

　　2 pounds eggplants

　　Extra virgin olive oil

　　2 to 3 tablespoons wine vinegar

　　Salt

　　6 to 7 garlic cloves, crushed

　　1/3 cup walnuts

　　Handful of chopped flat-leaf parsley

　　

Step 1

Wash the eggplants and cut them lengthwise into slices a little more than a quarter of an inch thick. Place them on a well-oiled piece of foil on an oven tray and brush them with olive oil on both sides. Cook in an oven preheated to 475°F for about 20 minutes, or until lightly browned and soft, turning them over once.

　　

Step 2

Arrange them on flat serving plates, then brush with vinegar and sprinkle lightly with salt.

　　

Step 3

Soften the garlic in 1 tablespoon of olive oil over medium heat until the aroma rises, but do not let it color. Finely chop the walnuts in a food processor and mix with the chopped parsley in a bowl. Add the garlic with another tablespoon of olive oil and a sprinkling of salt, mix well, and spread this paste on the eggplant slices.

　　Arabesque