Hey everyone, hope you are having an amazing day today. Today, I will show you a way to make a special dish, baked aubergines with walnuts. One of my favorites. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.

Add the aubergine flesh and the lightly chopped walnuts to the tomato mixture and season generously with salt and pepper. The sauce keeps for a few days in the fridge, but is best if eaten when freshly made. Serve the hot aubergines with the hot tomato sauce on the side.

Baked Aubergines with Walnuts is one of the most popular of recent trending meals on earth. It’s simple, it’s fast, it tastes delicious. It is enjoyed by millions daily. Baked Aubergines with Walnuts is something that I’ve loved my entire life. They’re fine and they look fantastic.

To get started with this recipe, we have to first prepare a few components. You can have baked aubergines with walnuts using 8 ingredients and 3 steps. Here is how you cook it.

The ingredients needed to make Baked Aubergines with Walnuts:

1. Prepare 1 cup Olive Oil
2. Prepare 1 cup crushed Walnuts
3. Make ready 1 Tomato sliced
4. Make ready 1/2 cup Vinegar
5. Prepare 1 cup Water
6. Get 2 diced Garlic cloves
7. Get Flour
8. Make ready Salt

Small aubergines (eggplants) are the best! If you cannot get small aubergines then try to fine big long ones. Put salad leaves on the plate and spread the stuffed aubergine pieces on them, decorate the plate with tomatoes or pomegranate seed or both and sprinkle the dish with cress or dill weed. Aubergines are a great source of fibre and are a healthy option when it comes to lunch or dinner.

Steps to make Baked Aubergines with Walnuts:

1. Slice Aubergines long and thin, and then place in saltwater for 1/2 hour. Drain Aubergines and dip each one into flour. Brush baking pan thoroughly with Olive Oil, and place next to each other. Drizzle a few tablespoons of Olive Oil and set aside.
2. Add thinly sliced tomatoes on top of floured Aubergines. Bake at 180 degrees for 1 hour or until golden brown. In a small bowl mix together water, vinegar, garlic and salt. Pour over the baked Aubergines and top off with the walnuts. Place Aubergines back into the oven for 1 hour at 180 degrees.
3. This dish needs to cool off before eating. Hope you enjoy it!

Aubergines come in a range of colours, shapes and sizes and are at Aubergine is perfect for grilling or barbequing due to its squishy texture, which acts like a sponge and Spread in a single layer onto a pre-heated baking tray. Aubergines stuffed with provolone and parmesan cheese mixed with tomatoes and baked. They are delicious served with a salad for lunch or supper. Growing up, aubergines were plentiful in summer in Italy, and a very popular vegetable in the south. Baked aubergine 'chips' make a moreish easy snack or side dish.

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