Moldovan eggplant with garlic and walnut sauce appetizer (recipe)

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Moldovan eggplant with garlic and walnut sauce appetizer (recipe)
NameMoldovan eggplant with garlic and walnut sauce (appetizer)
IngredientsEggplants Salt Olive oil Garlic cloves Walnuts Water Parsley
Cooktime (in hours)0.833333333
Preptime (in hours)0.166666667
Totaltime (in hours)1
Keto friendlinessKeto friendly
Calories309.6
Fat30.1
Protein3.7
Carbohydrate10.3
Fiber5.7
Net carbohydrates4.6
Sugar3.6
Saturated fat3.7
Cholesterol (mg)0
Sodium3.8
Reviewaggregate


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Editor-In-Chief: Prab R Tumpati, MD
Obesity, Sleep & Internal medicine
Founder, WikiMD Wellnesspedia &
W8MD medical weight loss NYC and sleep center NYC
Moldovan eggplant with garlic and walnut sauce appetizer (recipe) is a keto friendly food item with net carbohydrates of about 4-5 per serving.
Moldovan eggplant with garlic and walnut sauce appetizer (recipe) image(external)

Recipe instructions

  1. Slice the unpeeled Eggplant into rounds of 1/2 inch thick, and then cut each round in half crosswise.
  2. Rinse and place on paper towel to drain. Sprinkle with salt and let the Eggplant stand for at least 30 minutes. Pat dry.
  3. 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.
  4. Remove the Eggplant slices from the oil and drain well. Repeat the process with the remaining slices, adding oil as necessary.
  5. 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.

    Food tags
    European, Vegan, Egg Free, Free Of...,



Keto-meter rating
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Time:
Prep Time in Hours and Mins:1H

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Contributors: Prab R. Tumpati, MD