Rating: 5 stars
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Recipe by Southern Living April 2001

Gallery

Recipe Summary

Yield:
8 servings
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Sprinkle eggplant slices evenly with 1 tablespoon salt; let stand 1 hour. Rinse and pat dry with paper towels.

    Advertisement
  • 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.

Advertisement