Eggplant with Garlic and Walnut Sauce

Ingredients

 * 2 large eggplants
 * Salt
 * 3/4 cup of olive oil (approximately)
 * 3 large garlic cloves, peeled and roughly chopped
 * 1 cup of walnuts fine grinded
 * 2 table spoon of balsamic vinegar
 * 3 table spoon of boiled water
 * Chopped parsley

Directions

 * 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.