Broiled Eggplant with Walnut Sauce
| Yield: | 4 Servings |
| Categories: | Vegetables |
| WALNUT SAUCE WITH FENNEL | ||
| 1 | c | Walnut meats this season's, if possible |
| 1 | sm | Garlic clove: (see note) |
| 1/4 | c | Fresh bread crumbs |
| 1 1/2 | c | Boiling water, approximately |
| 3 | ts | Walnut or olive oil |
| 1/4 | ts | Fennel seeds, crushed with a pestle |
| Salt and pepper | ||
| THE EGGPLANT | ||
| Salt | ||
| 4 | Rounds of eggplant 3/8-to-1/2-inch thick | |
| Light olive or peanut oil | ||
| Freshly ground pepper | ||
| Parsley or fennel leaves finely chopped or left in sprigs |
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