Melitzanes me Saltsa Karydia

Description
Eggplant with tomato and nut sauce

Ingredients

 * 2 kg round eggplants
 * ½ kg nuts, cleaned and mashed
 * 1 cup oil
 * ½ kg fresh tomatoes, mashed
 * 2 – 3 garlic cloves, mashed
 * salt

Directions

 * 1) Wash the eggplants and remove stems.
 * 2) Cut them along side.
 * 3) Let them stand in water for half an hour.
 * 4) Drain and salt them.
 * 5) Fry them in oil in order to soften.
 * 6) Remove from oil and let them drain from oil.
 * 7) In the same oil add the tomato mash and let them boil until they form a thick sauce.
 * 8) Add garlic and nuts and stir.
 * 9) Place the eggplants back into the sauce and boil for 3 – 4 minutes.
 * 10) Remove from heat, let the sauce stand and serve.