Eggplants with walnuts

Cut eggplants into slices. Add salt and let them sit for 30 minutes. Then wash them in cold water.

Crush the nuts.

Add mayonnaise to nuts, so you would have a mash.

Add garlic squeezed through a garlic press and mix.

Fry both sides of eggplants in vegetable oil until they are a golden color.

Blot with paper towel to remove excessive fat.

Place the nut mix onto every eggplant slice and even it out. Place in the fridge for 1-2 hours.