Kitchens of the world Food calories Cookery Books Kitchen goods

Eggplant with nuts in georgian

Cooking recipes / Top Picks / Snack

4 servings
30 min

Eggplant - 2 pcs., Walnuts - 150 g, Parsley - 50 g, Garlic - 3 teeth., White wine vinegar - 1 tbsp., Salt - to taste, Pepper - to taste, Pomegranate - 10 g, Onions - 1 pc.

How to make eggplant rolls with nuts? Prepare the indicated ingredients. Walnuts must be peeled. If they are not fried, then it is better to fry them in a dry pan (about 2-3 minutes), stirring constantly. The fried nuts are tastier and more fragrant. Wash and dry fresh greens (cilantro, basil, parsley, dill) with paper towels and chop finely. If you use seasonal winter greens, then it is better to take more.

Eggplant wash well. Dry with paper towels. Remove the peduncle. Cut into longitudinal plates (about 0. 5-0. 7 mm thick). To avoid bitterness in taste, salt the vegetables, leave for 30 minutes. Drain the resulting liquid. In a frying pan, heat the vegetable oil with a high steaming temperature. Fry the aubergines on both sides over a medium heat until rosy. Lay out ready-made & quot; tongues & quot; on paper towels that will absorb excess fat.

Grind the roasted walnuts using a blender (not very finely) or fold the kernels into a bag and walk over them with a rolling pin. Transfer them to a bowl. Add the chopped fresh greens and the garlic passed through the press. All together, grind again with a blender or pass through a meat grinder.

Pour wine or white vinegar into the finished mixture. You can replace it with natural yogurt and sour cream (3-4 tbsp each). I added 3% wine vinegar and sour cream. Salt and pepper to taste. Mix the mass until smooth.

On the edges of hot eggplant "tabs" (a narrow part of it) put the prepared nut mass (about 1 tbsp. ) And immediately roll into rolls. It is better to lay out the mixture immediately after frying the strips, since having cooled down, they will not curl well into tubes. To prevent rolls from disintegrating, hold them together with toothpicks. The dish can be arranged differently. Just spread the nut mixture over the roasted eggplant circles. In this case, you do not need to fold them.

Ready-made eggplant in Georgian can be served both hot and cold. To serve on the dish, put the washed and dried lettuce leaves first. Arrange the rolls beautifully on them. Top them with thinly sliced rings of bulb or blue onions, sprigs of greens. Sprinkle the eggplants themselves with grains of ripe pomegranate.