To make an eggplant appetizer delicious, it is important to consider one point. Cut the blue ones not into thin strips, but at least 7-8 mm thick (even 1 cm is possible). Then they will turn out juicy, and their taste will not be lost against the background of nut dressing. As for walnuts, try to choose light kernels, they are young and not overdried. But dark brown ones, as a rule, are dry and not so fleshy, they have a bitter aftertaste, so they are not suitable.
Feel free to adjust the amount of spices and vinegar to taste. The nut dressing should be salty-sour, with a garlic flavor and a pleasant, very mild nutty aftertaste. It is best to prepare an appetizer the day before the festive event, so that the eggplants have time to properly soak in the dressing. Shall we start?
Total cooking time: 40 minutes
Cooking time: 30 minutes
Yield: 4 servings
Ingredients
- eggplant - 0.5 kg
- walnuts - 100-150 g
- medium-sized onion - 1 pc.
- garlic - 1-2 teeth.
- ucho-suneli - 0.5 tsp.
- ground coriander - 0.5 tsp.
- ground red pepper - 1-2 chips.
- Imeretian saffron - 1 chip.
- salt - to taste
- white wine vinegar - 2 tsp. or to taste
- cold boiled water - 3-4 tbsp. l. (to desired consistency)
- vegetable oil - for frying
Cooking
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First of all, let's prepare the eggplant. Cut them into slices. To make all the pieces the same, first cut off the last two thin plates with skin - from opposite barrels (we throw them away).
Then we cut the eggplant along the entire length into slices 7-8 mm thick. You don’t need to cut thinner, otherwise the eggplants will dry out and their taste will be lost against the background of the nutty dressing. Sliced eggplant should be soaked in salted water for 20-30 minutes, about 1 tbsp. l. salt per 1 liter of water. Why soak? Firstly, bitterness, if present, will go away. And secondly, soaked blue ones will absorb less oil when frying.
After half an hour, drain the salty liquid, rinse under running clean water and lightly squeeze the eggplants from excess moisture. Dry on a towel. We heat the vegetable oil in a frying pan so that it boils, and fry the “tongues” 5-7 on both sides over medium heat. Then we soak with napkins to remove excess fat.
We're getting ready to ship. We grind the kernels of nuts in a blender, and even better - through a meat grinder 2-3 times, so that very, very small crumbs are obtained and oil begins to stand out.
Chop the onion into cubes and sauté in vegetable oil. You don't need to overcook the onions. It should just become soft and sweet in taste.
Combine in a bowl nut butter and sautéed onions. Add garlic, passed through a press, as well as spices: utskho-suneli, ground coriander, saffron, salt and red hot pepper. The amount of spices and the degree of spiciness can be safely adjusted to your liking. We knead the resulting mass thoroughly - in Georgia, this is done by hand (by analogy with dough).
Then pour cold boiled water in parts to reach the consistency thick sour cream. Add wine vinegar to taste, adjust the amount of salt and pepper. If you don't have wine vinegar then replace it lemon juice. We put a couple of spoons of nut dressing in a separate bowl and dilute it with more water so that the consistency is more liquid - this will be a dressing for lubricating eggplants on top.
We collect snacks. We take the fried "tongue" of the eggplant, put a thick nut mass on half and fold it in half, that is, cover it with the second half.
Top with liquid nut dressing.
"Tongues" of eggplant with nuts in Georgian are sent to the refrigerator to infuse. It is advisable to leave them overnight or at least 3-4 hours in a cool place. Before serving, decorate to your liking - traditionally with pomegranate seeds, you can also use cranberries or red currants.
Appetizers should be served cold. Eggplants and nuts go well together, and the delicate aroma of garlic and spices give the appetizer a special charm. Bon Appetit!
Culinary Olympus! What is he??? Surely no one will say. But I am sure that Caucasian cuisines occupy one of the first places there. And well deserved.
Cut the eggplant lengthwise into thin, no more than 1 cm thick, plates
Put nuts, peeled garlic, chopped onion into 4-6 parts in a blender
Mix very thoroughly
Fry in a very hot frying pan with vegetable oil
Eggplant should be dark golden
Transfer the fried eggplant to a plate and let cool.
Gently roll the eggplant around the filling to make a roll.
Eggplant with walnuts and garlic - a great snack for holiday table and for weekdays. Eggplant goes great with walnuts, although such an appetizer turns out to be quite high-calorie. Some people add mayonnaise to this appetizer, but in my opinion, it is completely superfluous here. Eggplant appetizer goes very well with meat dishes.
To prepare eggplant with walnuts and garlic, prepare all the products on the list.
Cut off the tails of the eggplants and cut into slices 3-4 mm thick. Put the eggplant in a bowl, season with salt and leave for 30 minutes, then pat dry with paper towels.
Heat up in a frying pan sunflower oil and fry eggplant on both sides.
Then put the eggplant on paper towels to remove excess oil.
Prepare the filling. Put the peeled walnuts, chopped garlic and herbs into the blender bowl. Garlic should be taken to taste, given the size of the cloves. As greens, I have dill and parsley, you can take cilantro if you like.
Grind the filling with a metal knife, then add a little salt.
Put fried eggplant strips on a plate, 1-2 tsp on the edge of the strip. walnut-garlic filling. Roll the eggplant into rolls.
Put eggplant rolls with walnuts and garlic on a plate, decorate with herbs. You can serve snacks at the table.
Bon Appetit!
An appetizer, a side dish, a hot dish, preparations for the winter - what we don’t cook from eggplant! This vegetable is combined with many products, but the walnut gives a special tenderness to the eggplant dish. In summer and autumn, when there are especially many fresh "blue ones", it is worth pampering loved ones with delicious vitamin food prepared according to proven recipes.
How to cook eggplant with nuts
Fresh eggplants are perfectly combined with garlic, nuts, herbs, this allows you to create masterpieces of culinary art, which are rich in protein, vitamins, minerals, unsaturated fats, and fiber. Vegetables are prepared quickly, the main thing is to cut them in advance and add salt so that they give off bitter juice. Walnut kernels must be crushed, if desired, fry, it will be tastier and piquant.
Eggplant Recipes with Nuts
There are many ways to process a purple vegetable in delicious food. Having mastered classic recipe, you can add your own zest to it. The little blue ones are good with tomatoes, cheese, cheese, mayonnaise, they can be cooked on skorod, baked in the oven, on the grill, in oil and without. There are many variations, but the main “friends” of eggplants are nuts (walnuts are best), garlic, spices and aromatic herbs.
in Georgian
- Cooking time: 1 hour 30 minutes
- Servings Per Container: 6.
- Calories: 130 kcal.
- Purpose: appetizer, side dish.
- Cuisine: Caucasian, Georgian.
- Difficulty of preparation: simple.
It is worth preparing a popular Georgian dish - eggplant with nuts and garlic. The dish will turn out to be spicy, spicy, although these taste features can be varied at the request of the eaters. You can also regulate the calorie content and the amount of fat: baked vegetables are more dietary than fried in oil, but it is hardly worth thinking about a diet when such yummy is on the table.
Ingredients:
- eggplant - 6 pcs.;
- walnut kernels - 100 g;
- parsley, cilantro - small bunches;
- garlic - 3 medium cloves;
- onion (turnip) - 3 pcs.;
- white wine vinegar - 50 ml;
- salt, ground red and black pepper;
- vegetable oil for roasting.
Cooking method:
- Slice the eggplant lengthwise.
- Soak in salt water for half an hour.
- Fry the slices in vegetable oil.
- For the filling, grind nuts, add chopped cilantro, parsley, vinegar, salt, pepper, chopped garlic.
- Spread eggplant tongues with stuffing, sprinkle with onion rings, fold in half.
- Let the dish soak.
- Garnish with greens and pomegranate seeds.
rolls
- Cooking time: 45 min.
- Number of servings: for 3-4 persons.
- Calorie content: 129 kcal per 100 g.
- Purpose: for a snack table.
- Cuisine: Caucasian.
The end of summer, early autumn delight lovers of "blue ones", from which excellent dishes are obtained. Delicious spicy, savory eggplant rolls with walnuts, which are suitable for dinner and lunch, can decorate a festive table, and it takes very little time to cook them. You can make the appetizer more nutritious by adding prunes, mayonnaise, sour cream, cottage cheese to the filling.
Ingredients
- eggplant - 3 pcs.;
- nuts - half a glass;
- garlic - 1 clove;
- onions - 1 pc.;
- cilantro, parsley - small bunches;
- vinegar or lemon juice - a quarter of a teaspoon;
- pomegranate seeds - for decoration;
- "hops-suneli", pepper, coriander, salt;
- vegetable oil.
Cooking method:
- Cut off the caps of the eggplants, cut lengthwise into strips, half a centimeter thick.
- Salt, leave until juice appears.
- Wash off the salt, dry the vegetables with a napkin.
- Sauté finely chopped onion in vegetable oil.
- Fry eggplant slices in a dry frying pan under the lid.
- Grind nuts with a blender, add fried onions, garlic, spices, salt, pepper, aromatic herbs, a little water and grind again.
- Put a teaspoon of sauce on the edge of each strip, and you can wrap the rolls.
- Garnish with pomegranate seeds on a serving platter.
stuffed
eggplant with nut filling- a great vitamin seasonal snack. Any vegetables are suitable as a "filler" - by themselves or in combination with minced meat. But the nutty flavor makes this meal especially tasty and memorable. There is only one difficulty - you need to carefully remove the core of the vegetable with a long spoon so as not to damage its walls.
- Cooking time: 1.5 hours.
- Servings: 4 persons.
- Calorie content of the dish: 135 kcal per 100 g.
- Purpose: snack.
- Cuisine: international.
- Difficulty of preparation: a simple recipe.
Ingredients:
- eggplant - 4 pcs;
- onion - 2 pcs.;
- nuts (kernels) - 140 g;
- vegetable oil - 80 ml;
- black pepper, salt - to taste;
- parsley - a bunch;
- milk - 100 ml;
- flour - 20 g;
- eggs - 2 pcs.
Cooking method:
- Cut off the “caps” of the blue ones, take out the pulp.
- Put the eggplant in salted water to eliminate the bitter taste.
- Fry the onion, add the pulp, simmer.
- Pour crushed nuts, pepper, parsley, salt.
- Fill the eggplants with the nut-vegetable mixture, close with “hats”, put in a mold, pour over with oil, add water.
- Bake in the oven on medium heat.
- Fry the flour in butter, dilute with milk, stir until smooth, warm, then cool.
- Combine beaten eggs with milk dressing, pour eggplant and bake until golden brown.
with pomegranate
- Cooking time: 60-80 min.
- Number of servings: for 6 people.
- Calories: 150 kcal.
- Purpose: to the festive table.
- Cuisine: dietary.
- Difficulty of preparation: easy.
This appetizer is hearty, fragrant, moderately spicy. Great for diet food, if you fry vegetables in a dry frying pan. Pomegranate juice saturates the dish with pleasant sourness and makes the color beautiful. The above recipe involves a large number of nuts, they will give the food oiliness, aroma, satiety. You should not feel sorry for pomegranate seeds, with them eggplants with walnuts will be even more beautiful and tastier .
Ingredients:
- large eggplants - 3 pcs.;
- pomegranate - 1 pc.;
- crushed nuts - 1 cup;
- garlic - 2 cloves;
- cilantro - a bunch.
- onion - 1 pc.;
- pomegranate juice - 125 ml;
- spicy capsicum- 1 PC.;
- suneli hops - a quarter of a teaspoon, zira, cinnamon, turmeric - on the tip of a knife (each spice);
- salt - to taste;
- vegetable oil for frying.
Cooking method:
- Salt the “blue” sliced \u200b\u200bin slices, leave for half an hour, then squeeze.
- Fry until golden brown.
- Nuts, garlic, herbs, onions must be thoroughly chopped, then diluted with pomegranate juice.
- Add salt, spices.
- fried eggplant Lay in layers in a salad bowl, pour over the sauce, sprinkle with pomegranate seeds and cilantro.
- Put the food in the refrigerator to infuse.
With tomatoes
- Cooking time: 60 minutes.
- Number of servings: for 3 persons.
- Calorie content of the dish: 150 kcal per 100 g;
- Purpose: garnish for a meat dish.
- Cuisine: Russian.
- Difficulty: simple recipe.
To prepare this dish, it is better to take red and yellow, but always dense tomatoes, their slices will retain their shape even with prolonged stewing. The color of the eggplant-tomato appetizer will be bright, and crushed walnut kernels will give it tenderness and richness. Greens are added to taste. The recipe is simple, but the result is consistently successful.
Ingredients:
- large eggplant - 1 pc.;
- tomatoes - 4 pcs.;
- salt - to taste;
- black ground pepper- 0.5 tsp;
- vegetable oil - 100 ml;
- onion - 2 onions;
- crushed walnuts - 2 tbsp. l.;
- garlic - three cloves.
Cooking method:
- Cut the eggplant into large cubes, fry in oil.
- Add onion (half rings), salt, pepper and continue frying.
- fresh tomatoes pour over boiling water, remove the peel. You can cook a dish without doing it.
- Cut each tomato into 4-6 pieces and send to the pan.
- At the end, add chopped garlic, nuts.
- Serve warm.
Video
Snacks are an indispensable attribute of any holiday table! There are never many of them, so we offer another simple and affordable recipe- we cook eggplant rolls with walnuts in Georgian style.
Despite the miniature appearance, the dish turns out to be very satisfying and incredibly tasty! If you haven't tried eggplant with nut filling yet, we highly recommend it!
Ingredients: 
- eggplant - 2-3 pieces;
- walnuts - 100 g;
- garlic - 2-3 teeth;
- sour cream (or mayonnaise) - 3-4 tbsp. spoons;
- salt - to taste;
- vegetable oil - 3-4 tbsp. spoons;
- parsley or cilantro - 3-4 sprigs;
- hops-suneli - to taste.
Georgian eggplant rolls with walnuts recipe
- We cut the washed eggplant lengthwise into plates no more than 5 mm thick. It is most convenient for this purpose to use a well-sharpened narrow knife or vegetable cutter. We put the resulting cut in a convenient dish, sprinkle with salt and leave for 20 minutes, covering the top with a lid or plate. During this time, the vegetables will release moisture, and with it, possible bitterness will also go away.
- While the eggplants are "resting", we are engaged in the filling. In order for the nuts to better reveal their taste and aroma, put them in a dry frying pan and fry for 4-5 minutes over medium heat. Stir occasionally to ensure even roasting.
- After removing from the stove, let the nuts cool, and then grind in any convenient way. You can grind them in a mortar, cut them by hand, or use a blender or other kitchen appliances. The pieces of nuts should be quite small, but not tiny.
- Finely chop the greens, pass the garlic cloves through a press (garlic crusher), mix with nut crumbs.
- Add hops-suneli and sour cream, stir (you can also use mayonnaise or unsweetened natural yogurt). The filling should become a single and plastic mass. If the nuts crumble or the mixture tastes dry, add more sour cream (mayonnaise / yogurt). Salt at will.
- We wash the aged eggplants, remove moisture with paper towels. Grease vegetable plates with a silicone brush vegetable oil on both sides and put on a preheated dry frying pan. This method allows you to minimize the amount of oil, so that the eggplant will not be unnecessarily greasy.
- Fry the prepared plates on both sides over medium heat until golden brown. Then let them cool down.
- On the edge of each toasted slice, lay out 1-2 teaspoons of the filling.
- We roll the blanks into mini-rolls with nuts inside. Before serving, it is advisable to cool the eggplant with the filling on the shelf of the refrigerator, then the appetizer will better reveal the taste.
Georgian-style eggplant rolls with walnuts are ready! Bon Appetit!
