Eggplant cakes with walnut cream

Ingredients for 4 servings:

• 2 eggplant(s)
• 80 ml olive oil
• 15 walnuts or 60 g shelled kernels
• 2 garlic cloves
• some water
• some salt

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

Vegetarian starter from Burgenland

Crack the walnuts (or use pre-shelled, shelled walnuts). You should get about 60 g of kernels. Peel the garlic cloves. Blend the walnuts and garlic with a little water, adding more water as needed, until a whitish cream forms, then season with salt. Wash the eggplants, pat dry, and cut crosswise into 0.5 cm thick slices. Fry the slices in olive oil on both sides until they begin to brown and you can smell the roasting aromas. Drain the eggplants on kitchen paper. Place a tablespoon of cream on each eggplant slice. For a particularly decorative effect, spread the walnut cream on one half of the slices and fold the other half over them. The slices can be eaten hot or cold. Garnish with watercress or tomato concassé.