Sprinkle eggplant slices evenly with 1 tablespoon salt; let stand 1 hour. Rinse and pat dry with paper towels.
Sauté onion and garlic in hot olive oil in a saucepan over medium heat 5 minutes or until tender.
Stir in walnuts, curry, and ground cloves; cook, stirring constantly, 1 minute. Remove walnut mixture from heat; stir in cilantro and next 5 ingredients. Set aside.
Pour vegetable oil to a depth of 2 inches into a Dutch oven; heat to 375°. Fry eggplant, in batches, 3 to 5 minutes or until golden; drain on paper towels.
Top each eggplant slice with walnut mixture, and fold in half. Lightly coat each half with walnut mixture.
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