---------- Recipe via Meal-Master (tm) v8.02
  
       Title: BROILED EGGPLANT WITH WALNUT SAUCE
  Categories: Vegetables
       Yield: 4 servings
  
 --------------------------WALNUT SAUCE WITH FENNEL--------------------------
       1 c  Walnut meats
            -this season’s, if possible
       1 sm Garlic clove: (see note)
     1/4 c  Fresh bread crumbs
   1 1/2 c  Boiling water, approximately
       3 ts Walnut or olive oil
     1/4 ts Fennel seeds, crushed
            -with a pestle
            Salt and pepper
 
 --------------------------------THE EGGPLANT--------------------------------
            Salt
       4    Rounds of eggplant
            - 3/8-to-1/2-inch thick
            Light olive or peanut oil
            Freshly ground pepper
            Parsley or fennel leaves
            - finely chopped
            - or left in sprigs
  
   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)
  
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