Baked eggplant with garlic and nuts

Preheat the oven to 180 C. Lay the washed aubergines on a baking sheet, and bake in the oven until soft for 25-30 minutes. Drain the eggplant juice formed after baking into a cup and cool. With a wooden or plastic knife, remove the skin from the hot eggplants and cool them. Chilled aubergines cut into thin pieces. Finely chop the parsley, and thin the garlic. Grind (or crush) allspice. In a small dish, put a layer of eggplant on the bottom, a little seasoning on it. Keep alternating layers until the eggplant runs out. Pour the last layer of seasoning over the remaining eggplant roasting juice and tightly cover the dishes with a lid. Keep the aubergines in the fridge for at least 12 hours and be sure to remove from the fridge 1 hour before serving. Garnish with slices of tomatoes and herbs before serving. This is a good snack for baked or fried meat.