Parsley or fennel leaves finely chopped or left in sprigs
INSTRUCTIONS
WALNUT SAUCE WITH FENNEL
THE EGGPLANT
WALNUT SAUCE WITH FENNEL: Put the walnuts, garlic and bread crumbs in a
food processor and process briefly until everything is the texture of fine
crumbs. With the motor running, gradually pour in about 1 cup of the water.
Stop and scrape down the sides, then add enough water until it is the
consistency you want. (It will thicken somewhat as it sits.) Stir in the
oil and fennel seeds and season to taste with salt and pepper. THE
EGGPLANT: If the eggplant is mature with lots of developed seeds when
sliced, lightly salt the slices and let them sit for 30 minutes. Blot with
paper towels to draw off bitter juices. If the eggplant is light-colored
and firm, without the presence of large seeds, just slice it and go onto
the next step. Preheat the broiler. Brush both sides of the eggplant
generously with oil. Place about 3 inches from the heat source and broil
until golden brown. Turn the rounds over and broil until nicely colored and
tender. If the eggplant looks dry, brush a little more oil over the top.
Set the broiled eggplants on a platter and spoon a little of the walnut
sauce over the tops. Season with pepper and garnish with the fennel leaves
or parsley. Serve hot or slightly cooled. (NOTE: If you are not planning to
use the sauce right away, omit the garlic and add it just before you use
it. This way the sauce will keep well for at least a week, refrigerated)
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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