- 1 to 2 eggplants, cut into 24 (1/4-inch-thick) slices
- 1 tablespoon salt
- 1 small onion, chopped
- 3 garlic cloves, chopped
- 1 tablespoon olive oil
- 1 cup diced walnuts
- 1 teaspoon curry powder
- 1 to 2 teaspoons ground cloves
- 3/4 cup chopped fresh cilantro
- 1/2 cup chopped fresh parsley
- 1/8 teaspoon salt
- 1/4 teaspoon pepper
- 3 tablespoons water
- 1 1/2 tablespoons red wine vinegar
- Vegetable oil
How to Make It
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.