Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

------------------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
Pestle
Salt and pepper

------------------------THE EGGPLAND-----------------------------
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,

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 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) DEBORAH MADISON -
PRODIGY GUEST CHEFS COOKBOOK

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