Eggplants with garlic and walnuts. Georgian eggplants with walnuts

Making Eggplant Rolls begins with frying the eggplants themselves. To do this, wash the vegetable, cut off the caps and cut the eggplants lengthwise into thin strips approximately 0.5 cm thick. If your eggplants are bitter, salt each strip well and leave to sit for 30 minutes, then rinse thoroughly with water and wipe all eggplants dry with paper towels. : fried rolls will not splatter during the frying process. At this time, chop the onion very finely and fry it in a frying pan with a small amount of vegetable oil over medium heat until transparent, lightly golden and set aside. The filling for the Eggplant Rolls will partly consist of these onions.
Place a flat-bottomed frying pan over medium-high heat, wait for it to heat up and begin frying the eggplant strips. I do this without any oil at all to reduce the calorie content of the dish and get rid of unnecessary fat, which eggplants, like sponges, absorb cleanly. Eggplant rolls without oil are just as tasty. Fry the strips for 1-2 minutes on each side until golden brown, covering with a lid in both cases.
Place the prepared eggplants in a plate; while all the pieces are frying, they will have time to cool a little. Delicious Georgian eggplant rolls will be much easier to roll this way.
While all the eggplants are fried, prepare the filling. First, grind the nuts in a blender chopper. Eggplant rolls with nuts are incredibly delicious! By the way, if you don't like walnuts, you can replace them with cashews, almonds or hazelnuts - in all cases it will turn out great. Although I, for example, don’t like eating walnuts just like that, I really like all dishes with their presence, so try it!
We put fried onions, fresh peeled garlic, coarsely chopped cilantro into the chopper, which can also be replaced with parsley if you don’t like it, suneli hops, salt, pepper and lemon juice or vinegar. By the way, I have a very cool article-guide about how , these life hacks that I spied on from famous chefs saved many minutes of my life!

At the end, add a little purified water and grind everything until smooth. If the nut sauce is too thick, add a little more water and whisk again. Stuffed eggplant rolls are rich in the nutty flavor and spiciness of Georgian spices!
When the eggplant appetizer "Nut and Garlic Rolls" is ready to assemble, let's begin the process. Place the fried eggplant strip on your palm.
Place 1 teaspoon of nut sauce on the very edge and begin to roll the eggplant roll from the edge with the filling to the very end. Eggplants and nuts go perfectly together.
As a result, we get ready-made Georgian eggplant rolls, decorating the tops with a couple of pomegranate seeds, which amazingly complement the taste of this savory dish.
We repeat the process with each ingredient and... eggplant rolls with nuts and garlic are ready! Next to them is another Georgian appetizer. Spinach pkhali , which I will tell you about a little later 😉
Eggplant dishes (rolls in particular) are perfect for the New Year's table! And I will sum it up.

Brief recipe: Georgian eggplant rolls with nuts

Wash the eggplants, cut off the caps, cut them into longitudinal strips approximately 0.5 cm thick, salt each strip and leave for 30 minutes, then thoroughly rinse off the salt with running water and wipe the eggplant strips dry with paper towels.
At this time, peel the onion, chop it very finely and fry in a frying pan with a small amount of oil over medium heat until transparent and lightly golden, then remove from heat and set aside.
Place a flat-bottomed frying pan over medium-high heat and fry (preferably without oil) each strip of eggplant on both sides for 1-2 minutes until deeply browned under the lid; place the finished eggplants in a separate plate.
At this time, make the nut sauce: grind the nuts in a blender chopper, then add fried onions, peeled garlic, suneli hops, salt, pepper, coarsely chopped herbs and a little water, grind everything again until smooth (you can add a little water if consistency is too thick).
Place the fried strip of eggplant on the palm of your hand, put 1 teaspoon of nut sauce on the edge and roll from this end into rolls with filling, place on a plate and decorate with pomegranate seeds.
Now you know how to make Georgian eggplant rolls!

The recipe for Eggplant Rolls with Nuts and Garlic has come to an end. This is a great New Year's snack that will surprise and delight your family and friends. Very soon I will tell you how to prepare a snack Spinach pkhali , a photo of which is already present in this article.

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Try to repeat eggplants with garlic and nuts and very soon you will be able to tell yourself how to cook Eggplant Rolls, the recipes for which I shared! Like, leave comments, rate, tell us what you did and remember that cooking delicious is quite simple, and that you are more talented than you can imagine! Enjoy your meal!

Georgian-style eggplant with walnuts is a very tasty, but at the same time easy to prepare dish. It is noteworthy that several variations of the recipe are possible. Moreover, the final taste of the delicacy directly depends on how the ingredients are chosen correctly. It’s also worth noting that eggplants themselves love to absorb fat and oil. That is, when frying, this fact should be taken into account. There are a number of tricks for this. For example, a baked dish is suitable even for those who are on a diet.

Eggplant. Useful properties

As the name suggests, the main ingredient of eggplant with nuts and garlic in Georgian is the blue fruit. Not everyone likes their taste. But many note that with proper preparation, this vegetable opens up and even becomes similar in taste to mushrooms. By the way, calling these fruits vegetables is not entirely correct. Rather, it is a berry, just like tomatoes. But for most people it is associated rather with zucchini. That's why they are often called vegetables.

Interesting information about the benefits of eggplants. Thanks to the presence of anthocyanins, this fruit helps fight harmful external effects on the body. It is noteworthy that only classic ones have this property, while blue specimens do not have this substance. By the way, it is because of anthocyanins that some fruits have a bitter taste.

Eggplants can also be consumed for anemia. They are also recommended for gout. Despite the fact that many people avoid eggplants, considering them high in calories, the fruits help reduce bad cholesterol. They also normalize metabolism.

The benefits of the fruits of this plant for the heart are also known. You can find a large amount of potassium in eggplants, which undoubtedly helps the functioning of this muscle. Therefore, dishes made from them, for example, Georgian-style eggplants with walnuts, are recommended for older people.

How to choose eggplants

To prepare a truly delicious dish, you should take the choice of products seriously. Not everyone knows how to choose eggplants.

For example, they mistakenly believe that the larger the eggplant, the tastier it is. This is wrong. The length of the plant really doesn’t matter much, but the thickness does. The thicker the fruit, the more seeds it contains and the more likely it is to taste bitter. Therefore, it is better to choose fruits that are long, but not barrel-shaped.

It is also worth paying attention to the color. Of course, there are different varieties of the plant, so it is impossible to say that the fruit should only be dark blue. However, you need to choose those fruits that are uniform in color and have no visible damage, dents, or cracks. Then eggplants with nuts and garlic in Georgian will be really tasty.

Fried eggplant: ingredients for the dish

For this recipe you need to take:

2 eggplants, medium size;
3 cloves of garlic;
200 grams of peeled walnuts;
a bunch of cilantro;
vegetable oil;
salt, pepper, other seasonings - to taste.

In Georgian style, they absorb quite a lot of oil when cooking. Therefore, they are not recommended for those who are on a diet. However, you can reduce their calorie content if you dry them first on a paper towel.

Cooking eggplants: tasty and fast

First of all, you need to prepare all the ingredients. To do this, grind the nut using a blender to a crumb state. Now the cilantro is cut as finely as possible and then combined with the prepared nuts. Garlic, salt, pepper and seasonings passed through a press are also added here. This mixture is a filling for eggplants with nuts and garlic in Georgian style.

Eggplants should be thinly sliced lengthwise, without removing the skins. Of course, before this, the fruits should be thoroughly washed and the ends removed. Eggplants are fried in vegetable oil on both sides for about a couple of minutes. Now they are laid out on a baking sheet, lightly greased with oil, then the filling is spread on them. The slices can be rolled up or simply folded in half, like a sandwich. These Georgian eggplants should be baked in the oven for about 20 minutes.

Some people don't like the skin of eggplants. However, when baked it becomes soft. If the fruits are peeled, they may fall apart into mush. Therefore, it is recommended to leave the skin on the fruit.

Spicy eggplants with nuts and cilantro

There are many recipes for this dish. For example, many people like spicy eggplants in Georgian style. And then there are really spicy, flavorful recipes like this one. For it you need to prepare:

3 eggplants;
a glass of peeled nuts;
vegetable oil for frying;
3 cloves of garlic;
cilantro;
1 teaspoon khmeli-suneli seasoning;
half a teaspoon of wine vinegar;
salt;
pomegranate seeds.

A dish prepared according to this recipe has a pleasant sourness.

How to cook

Eggplants are cut into strips, quite thinly. Then these slices are fried in vegetable oil on both sides until cooked. Now they can be laid out on napkins or paper towels. This will allow excess oil to drain.

For the filling, the nuts are crushed, but not to crumbs, leaving small pieces. Garlic and cilantro are chopped finely. Now combine the nuts, spicy herbal mixture, vinegar, salt and seasoning. You can add a little warm water to make the mixture softer and more pliable. It is more convenient to mix it with your hands.

Prepared eggplant slices are filled with filling and rolled into a roll. Now they can be laid out on a plate, sprinkled with pomegranate seeds and herbs. Delicious Georgian eggplants are prepared very quickly!

Spicy baked eggplants

In this dish, eggplants act as a pate. However, this dish can be modified, then it will replace the side dish. These Georgian eggplants are spicy but low in fat. To prepare you will need:

three large fruits;
150 grams of peeled nuts;
one onion;
garlic - three cloves;
juice of one lemon;
cilantro and parsley - a bunch each;
half a teaspoon of dried basil;
the same amount of khmeli-suneli;
hot ground pepper - to taste;
salt to taste;
a pinch of granulated sugar.

The mixture of herbs and spices in this dish can be adjusted to suit your taste.

Cooking a spicy dish

The eggplants are thoroughly washed and then pierced in several places using toothpicks. Now they can be wrapped in foil and baked in the oven. This will take about forty minutes. The finished fruits are peeled and crushed to form a pate.

Now the dressing for the dish is prepared. Take garlic and put it through a press. Greens are also added here, which are cut finely. Chop the nuts in a blender and add to the bowl. Lemon juice and all the spices are poured here. Now the mixture should brew.

The eggplant puree is mixed together with the resulting sauce. Ideally, this dish should sit in the refrigerator for about eight hours; you can prepare it in the evening, and it will be ready overnight. When serving, it can be additionally decorated with pomegranate seeds.

Another option is not to let baked eggplants turn into porridge. If you cut them into small pieces and then pour the sauce over them, you will get a good side dish or an independent dish.

Georgian-style eggplants with nuts and garlic are a delicious dish. The combination of fruits, nuts and hot and spicy spices in itself speaks volumes. When cooked, the dish immediately captivates with its aroma. You can change it to your taste, for example, make it sharper or softer. However, every housewife can find her own recipe. In addition, eggplants are very beneficial for the body. And when baked, they are also low in calories.

To prepare this dish, you need to select whole vegetables; In this case, it is impossible to cut out damaged areas. Wash the eggplants with cool water and remove the stem. Then we cut each vegetable into thin longitudinal slices, no more than 5 mm thick.

Heat the oil and fry the prepared eggplants in it on both sides.

Then place them on a paper towel to remove excess fat. We disassemble the head of garlic into cloves, peel it and, using a press, chop it.

Peel and chop the walnuts using a mixer. Wash the greens thoroughly with water and chop with a knife. Place the prepared ingredients in a small container and add mayonnaise, mix and add salt.

Then we take the fried eggplant plates and grease them with the prepared nut-garlic mixture.

Fold in half and place on a serving plate in which to serve.

We do this with every “eggplant”. This delicacy is especially good when cooled, but can be served immediately after cooking.

Georgian-style eggplants with nuts are an excellent dish for lovers of eggplants with a spicy taste. The combination of eggplant and nuts is surprisingly harmonious!

If you have not prepared such eggplants before, I recommend preparing them with me in the traditional Georgian classic form. The dish is good both hot and cold. I usually serve Georgian-style eggplants with walnuts as a cold appetizer for the holiday table.

Let's prepare all the ingredients according to the list.

For this dish, it is better to take longer eggplants, but not old ones. Cut them into strips 2 mm thick. Sprinkle the eggplants with coarse salt. Leave them in salt for 10-15 minutes. During this time, the eggplants will give up their bitterness. After this, wash them under running water and dry them with paper towels to remove moisture.

I will prepare a dietary version of the dish; I will fry the eggplants in a dry grill pan. Firstly, the eggplants turn out juicy, and secondly, during the frying process, a beautiful pattern is obtained on the eggplant strips, which will ultimately give the dish a beautiful appearance. Fry the eggplants on both sides for 3-4 minutes.

You can fry eggplants in vegetable oil in a frying pan, over coals, or on a grill.

Let's prepare the nut filling. Place walnuts, cilantro and parsley leaves, garlic cloves, suneli hops and water into a blender bowl. Blend everything in a blender until pureed.

Add wine vinegar, salt and ground black pepper to the finished nut puree.

So, let's prepare the fried eggplants and nut filling and start rolling the rolls.

Place a teaspoon of nut filling on the wide edge of the strip and carefully roll the eggplant into a roll. We do this with all the eggplant strips.

Serve the finished Georgian-style eggplants with nuts to the table hot or let them brew in the refrigerator and serve as a cold appetizer.

Eggplants according to this recipe turn out incredibly tasty and satisfying. Bon appetit!

Georgian-style eggplants with nuts are a tasty and unusual dish. The combination of fried vegetables and chopped walnuts is very successful - these two main ingredients highlight each other’s taste, and the snack only benefits from this. Even on a festive table, delicious and rosy rolls will be very appropriate.

Preparing eggplant rolls with nuts in Georgian is quite simple; all you need is a blender and a little time. By the way, for those who do not know what is hidden inside the vegetable roll, it is very difficult to accurately determine the filling. So you can safely prepare delicious food and surprise your guests and family.

Ingredients:

Nuts – 300 g
Eggplants – 2 pcs.
Dill and parsley – bunch
Salt - to taste
Khmeli-suneli – a pinch
Garlic – 2-3 cloves
Oil – for frying eggplants
Flour - for breading

You can make a similar zucchini appetizer with sunflower seeds and cream cheese.

How to cook eggplants with nuts in Georgian style

I washed the eggplants.

I trimmed the stalk and cut it lengthwise into tongues about 3-5 mm thick.

Breaded in flour and fried in a hot frying pan on both sides until golden brown.

I salted them on both sides.

Beautiful and golden “tongues”.

Place the nuts (I used walnuts, but you can use hazelnuts, almonds or pecans) in a blender bowl.

I crushed it as finely as possible to make it almost like a pate.

You can add a spoonful of cold water to make the mass more homogeneous.

This nut butter:

I chopped the dill and parsley finely (you can use cilantro instead of this greenery if you like it).

Tossed it in with the chopped nuts. And grated the garlic on a fine grater. Mixed it up.

Place the nut-garlic mixture on the fried eggplant tongues.

Rolled it up.

And I did this with all the tongues.

Georgian eggplants with nuts are tender, juicy, and sometimes crispy. where the vegetable is browned, and inside is an unusual “minced meat” of nuts and an aromatic mixture of herbs.

This is such a simple appetizer that is quick to prepare, not difficult, and looks amazing.

Bon appetit!