Eggplant Slices with Walnuts and Garlic

• 2 pounds eggplants
• Extra virgin olive oil
• 2 to 3 tablespoons wine vinegar
• Salt
• 6 to 7 garlic cloves, crushed
• 1/3 cup walnuts
• Handful of chopped flat-leaf parsley

1. Wash the eggplants and cut them lengthwise into slices a little more than a quarter of an inch thick.
2. Place them on a well-oiled piece of foil on an oven tray and brush them with olive oil on both sides.
3. Cook in an oven preheated to 475F for about 20 minutes, or until lightly browned and soft, turning them over once.
4. Arrange them on flat serving plates, then brush with vinegar and sprinkle lightly with salt.
5. Soften the garlic in 1 tablespoon of olive oil over medium heat until the aroma rises, but do not let it color.
6. Finely chop the walnuts in a food processor and mix with the chopped parsley in a bowl.
7. Add the garlic with another tablespoon of olive oil and a sprinkling of salt, mix well, and spread this paste on the eggplant slices.

eggplants, extra virgin olive oil, wine vinegar, salt, garlic, walnuts, handful

Taken from www.epicurious.com/recipes/food/views/eggplant-slices-with-walnuts-and-garlic-373036 (may not work)