Baked Eggplants with Tomato-Garlic Sauce and Walnuts

Preheat your oven to 200°C (400°F). Arrange the eggplant slices on a baking sheet, brush with olive oil, and lightly season with salt. Roast for 15-20 minutes until tender and lightly golden.

Meanwhile, combine the tomato paste, minced garlic, 1/2 cup of water, salt, pepper, and lemon juice in a small saucepan. Bring to a simmer and cook over low heat for about 5 minutes until the sauce thickens slightly.

Arrange the roasted eggplant slices in a single layer, then spoon the tomato-garlic sauce evenly over the top.

Sprinkle the eggplants with chopped walnuts and return them to the oven for 5 minutes so the nuts can lightly toast.