Best 3 Moldovan Eggplant With Garlic And Walnut Sauce Appetizer Recipes

Indulge in the vibrant flavors of Moldova with this collection of delectable eggplant dishes. Start your culinary journey with the classic Moldovan Eggplant with Garlic and Walnut Sauce, a symphony of roasted eggplant, aromatic garlic, and creamy walnut sauce. This versatile appetizer can be enjoyed as a dip or spread, tantalizing your taste buds with every bite. Craving a hearty main course? Look no further than the savory Moldovan Eggplant Casserole. Layers of tender eggplant, juicy tomatoes, and flavorful ground beef are baked to perfection, creating a comforting and satisfying dish. For a lighter option, try the refreshing Moldovan Eggplant Salad, a vibrant medley of grilled eggplant, sweet bell peppers, and tangy dressing. And to complete your Moldovan feast, whip up a batch of the addictive Fried Eggplant Chips, a crispy and addictive snack that will leave you craving more. These recipes offer a delightful exploration of Moldovan cuisine, promising an unforgettable culinary experience.

Let's cook with our recipes!

MOLDOVAN EGGPLANT WITH GARLIC AND WALNUT SAUCE (APPETIZER)

Moldovan Eggplant With Garlic and Walnut Sauce (Appetizer) image

I found this Moldovan appetizer from Recipes Wiki. We have some good friends from Moldova that just moved back there and I wish I had gotten some recipes from them before they left.

Provided by Enjolinfam

Categories Vegetable

Time 1h

Yield 8-10 serving(s)

Number Of Ingredients 8

Ingredients

2 large eggplants
salt
3/4 cup olive oil (approximately)
3 large garlic cloves, peeled and roughly chopped
1 cup walnuts, fine grinded
2 tablespoons balsamic vinegar
3 tablespoons water, boiled
parsley, chopped

Steps:

Slice the unpeeled Eggplant into rounds of 1/2 inch thick, and then cut each round in half crosswise.
Rinse and place on paper towel to drain. Sprinkle with salt and let the Eggplant stand for at least 30 minutes. Pat dry.
In large skillet heat 1 tablespoon of oil. Place some Eggplant slices in the hot oil and cook over medium-low heat, covered, until soft and lightly browned, about 2 to 3 minutes. Turn the Eggplant, add another tablespoon of oil to the pan, and cook, covered, for another 2 to 3 minutes.
Remove the Eggplant slices from the oil and drain well. Repeat the process with the remaining slices, adding oil as necessary.
In a mortar with a pestle, pound 1 teaspoon salt the garlic and the nuts to make a paste. Mix well the paste adding the vinegar and the water. Spread the paste lightly on the cooked Eggplant slices; let sit for 10 minutes. Place the Eggplant on a dish and serve at room temperature, garnished with chopped parsley.

Nutrition Facts : Calories 309.6, Fat 30.1, SaturatedFat 3.7, Sodium 3.8, Carbohydrate 10.3, Fiber 5.7, Sugar 3.6, Protein 3.7

JULIA CHILD'S EGGPLANT-WALNUT DIP

Julia Child's Eggplant-Walnut Dip image

This recipe from the second volume of "Mastering the Art of French Cooking" is nontraditional but very Julia Child, with her famous love of cocktail snacks. Caviar d'aubergines, fluffy eggplant caviar, is popular in the South of France, but this one contains raw ginger and hot sauce, two of the least-French ingredients imaginable. Feel free to tinker with the spices (cumin and coriander are also good) and the heat level. This dip ripens very well over a few days in the refrigerator. Taste and re-season before serving.

Provided by Julia Moskin

Categories dips and spreads, appetizer

Time 45m

Yield About 4 cups

Number Of Ingredients 8

Ingredients

2 firm, shiny eggplants (about 2 pounds total)
1 cup finely chopped toasted walnuts
1 to 3 garlic cloves, smashed, peeled and minced or put through a press
1 teaspoon freshly grated ginger
1/4 teaspoon ground allspice (or another warm spice or spice blend, like cinnamon, coriander or garam masala)
Salt and freshly ground black pepper
Hot sauce, such as Tabasco
5 to 8 tablespoons extra-virgin olive oil

Steps:

Heat oven to 425 degrees. Cut green caps off eggplants and place them whole in a baking dish. Bake until very soft and collapsing, 30 to 35 minutes. When cool enough to handle, scrape flesh into the bowl of a mixer (or use a hand mixer).
Beat at high speed for about two minutes, until smooth and fluffy. Add walnuts, garlic, ginger, allspice, two big pinches of salt and one of pepper. Shake in a few dashes of hot sauce. Mix well.
With the mixer running, gradually drizzle in oil, as if making mayonnaise, just until mixture is emulsified and creamy. Stop, taste and adjust the seasonings with salt, pepper and hot sauce. If desired, beat in remaining olive oil.
Serve immediately, or cover and refrigerate for up to one week.

EGGPLANT WITH GARLIC SAUCE

Eggplant with Garlic Sauce image

A mildly spicy (or very spicy if you like) eggplant dish. My mother has been making this for me since I was a child. It is SO GOOD!!

Provided by Whats that Burning smell?

Categories World Cuisine Recipes Asian Chinese

Time 25m

Yield 6

Number Of Ingredients 9

Ingredients

3 tablespoons canola oil
4 Chinese eggplants, halved lengthwise and cut into 1 inch half moons
1 cup water
1 tablespoon crushed red pepper flakes
3 tablespoons garlic powder
5 teaspoons white sugar
1 teaspoon cornstarch
2 tablespoons light soy sauce
2 tablespoons oyster sauce

Steps:

Heat the canola oil in a skillet over high heat. Cook and stir the eggplant until soft, about 4 minutes. Stir in the water, red pepper flakes, and garlic powder. Cover and simmer until all the water is absorbed. Meanwhile, mix sugar, cornstarch, soy sauce, and oyster sauce in a bowl until sugar and cornstarch have dissolved. Stir sauce into the eggplant, making sure to evenly coat the eggplant. Cook until the sauce has thickened.

Nutrition Facts : Calories 186.8 calories, Carbohydrate 29.2 g, Fat 8 g, Fiber 13.2 g, Protein 4.9 g, SaturatedFat 0.7 g, Sodium 223.6 mg, Sugar 13.2 g

Tips:

Choosing the right eggplant is crucial: Look for firm, medium-sized eggplants with smooth, unblemished skin.
To prevent the eggplant from absorbing too much oil, salt it and let it rest for 30 minutes before cooking. This will draw out the excess moisture.
Use a heavy-bottomed pan or skillet to cook the eggplant. This will help distribute the heat evenly and prevent the eggplant from burning.
Don't overcrowd the pan when cooking the eggplant. This will cause the eggplant to steam instead of fry and will result in a soggy texture.
Be patient when frying the eggplant. It takes time to brown properly. Don't rush the process or you'll end up with undercooked eggplant.
Use a food processor or blender to make the walnut sauce. This will ensure a smooth and creamy texture.
Taste the walnut sauce and adjust the seasonings to your liking. You may want to add more garlic, lemon juice, or salt.
Serve the eggplant appetizer warm or at room temperature. It can be enjoyed as a standalone dish or as a side dish to grilled meats or fish.

Conclusion:

Moldovan Eggplant with Garlic and Walnut Sauce is a delicious and easy-to-make appetizer that is perfect for any occasion. The combination of roasted eggplant, creamy walnut sauce, and fresh herbs creates a flavorful and satisfying dish that is sure to impress your guests. So next time you're looking for a new appetizer to try, give this Moldovan recipe a try. You won't be disappointed!