Recipes for preparing eggplants with walnuts in Georgian style

Eggplants with garlic and nuts can most often be found in Georgian national cuisine. A savory, spicy snack with a great nutty flavor that can be prepared in a variety of recipes.

Eggplants require heat treatment first. Usually their trail is fried in oil, and also boiled, baked, and pickled. They are cut into circles, long slices or cubes, depending on the recipe. The appetizer is laid in layers, wrapped in a roll, and prepared as a stew or salad. Often this dish includes cheese, herbs, tomatoes, and various seasonings.

Eggplants with nuts in Georgian style

Ingredients:

• Eggplants - 500 g;
• Walnuts - 100 g;
• Vinegar - 1/2 tsp;
• Khmeli-suneli - to taste;
• Garlic - 2 cloves;
• Parsley - 20 g;
• Cilantro - 20 g;
• Salt - to taste;
• Ground black pepper - 1 pinch.

Step-by-step recipe with photos:

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!

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.

Eggplant with nuts

Ingredients for Eggplant with Nuts:

• Eggplant - 250 g;
• Walnuts (shelled) - 45 g;
• Garlic - 3 teeth;
• Greens (cilantro, parsley) - 15 g;
• Vinegar (wine);
• Hot red pepper;
• Salt;
• Vegetable oil;
• Pomegranate (seeds, for decoration).

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Recipe for “Eggplant with nuts”:

Cut the eggplants lengthwise, place in a frying pan and fry on both sides in sunflower oil. Please note that eggplants absorb a lot of oil, so when frying, you will have to add it a little into the pan. Place the finished eggplants in a colander to remove excess oil and cool. Peeled walnuts must be ground 2 times along with garlic, then add a little lukewarm boiled water and stir, then add finely chopped cilantro, parsley, pepper, wine vinegar to this slurry, mix everything. Then we grease each eggplant with this paste; you can roll them into rolls or fold them. Place the finished rolls on a plate, garnish with herbs and pomegranate seeds. Purposes, flavors and recipe tags

Required Ingredients

In many families, the vegetable is usually called “blue”. It received this name due to its rich skin color. In Georgia, eggplants take pride of place and are prepared using various methods. Their:

• fried;
• marinate;
• stew;
• baked;
• salted

Garlic and nuts are used both separately and in combination with vegetables. Wine vinegar mixed with garlic cloves is often added to the composition, giving the “little blue” pungency and piquancy.

Georgian cuisine is not complete without a lot of greens. Basil, cilantro, green onions and parsley are present in all eggplant-based dishes. At the same time, they give the food a unique flavor and additionally enrich it with useful elements.

Any nuts can be used, but walnuts are the favorite. With them, seasonings and sauces are much more aromatic and tastier. Most often, eggplants are cooked with a chopped mixture of herbs, nuts and garlic.

Seasonings and spices help improve the taste of a dish and make it more delicious. All types of pepper, suneli hops, nutmeg, ginger, rosemary are suitable.

Eggplants with walnuts in Georgian style with cottage cheese

The dish is appetizing and unusual, moderately spicy.

Ingredients:

• Eggplants – 2 pcs.;
• Cottage cheese – 300 g (homemade);
• Walnuts - half a glass;
• Garlic - 2 teeth;
• Olive oil – 2 tbsp. l.;
• Sour cream - 2 tbsp. l.;
• Greens, pepper, salt.

Preparation:

Remove the stem and cut the eggplants lengthwise into strips 2 cm thick. Fry the slices on both sides in olive oil until soft. Mix cottage cheese with herbs, add chopped garlic and walnuts, salt, pepper, sour cream and stir the mixture.

Place a spoonful of filling on the edge of the eggplant and roll it up. Decorate beautifully and serve. The snack will be appreciated by the household.

Georgian eggplant rolls with walnuts

Among appetizers, various eggplant dishes are very popular. Easy to prepare and very satisfying eggplant rolls with Georgian walnuts, garlic and herbs.

Recipe ingredients:

• 2 - medium eggplants;
• 3 - cloves of garlic;
• 100 grams of walnuts;
• 3 — parsley sprigs;
• 2 - dessert spoons of thick sour cream;
• refined oil for frying;
• a pinch of salt and pepper.

Eggplant rolls with walnuts. Preparation with photo:

Wash the eggplants well and cut into thin slices, as shown in the photo.

A special vegetable cutter is ideal for such cutting; otherwise, you can use a regular kitchen knife. Sprinkle the top of the future rolls generously with coarse salt and set aside for 30 minutes. This will help extract excess moisture and bitterness from the eggplant.

While the eggplant slices are soaked in salt, you need to prepare the filling for the rolls. Sort through the walnuts, choosing only light, smooth pieces without black spots. Place them in a dry frying pan set over heat. Stirring frequently, fry for three minutes over medium heat, this will allow the kernels to dry out a little.

Then grind the nuts in a way convenient for you, for example, with a coffee grinder. You can grind the kernels to a very fine state, or you can leave medium-sized pieces.

Pour the nut mixture into a separate container and add a measured amount of high-fat sour cream to it. Mix well so that the sour cream covers the entire nut mass.

Peel the garlic cloves and chop them with a special press. Wash the parsley, shake off excess drops of water, and chop very finely. Add all ingredients to the prepared mixture and mix.

Rinse the eggplant strips with water to rid them of excess salt, pat well with a napkin, which will remove unnecessary moisture. Place the slices on a work surface and apply a thin ball of vegetable oil using a brush.

Place the pieces in a dry frying pan and fry on both sides until lightly golden. You should not pour oil into the frying pan, as the slices will absorb it, then they will become soft and may tear.

Transfer the eggplants to a plate, place the nut filling on the edge of each piece, and roll up. This must be done very carefully to avoid damaging the integrity of the eggplants.

Place the eggplant rolls with walnuts on a clean plate, cover with tomato slices, and garnish with herbs.

Bon appetit!

Recipe

1. Eggplant strips can be fried in two ways: in vegetable oil in a frying pan and in the oven. Baking time in the oven is 15-20 minutes at 180 degrees. Pre-eggplant plates should be greased with vegetable oil and turned over during cooking so that both sides are well baked. In both cases, the vegetable should be fried until browned. “It’s better to go the second way, then the eggplant won’t absorb a lot of oil and won’t fall apart when rolled.”
2. You need to add chopped herbs, garlic, salt, pepper and suneli hops to the crushed walnut kernels. Mix the dry ingredients well or grind them again with a blender and only then add yogurt (sour cream).
3. The nut filling is placed on eggplant strips, after which they are rolled into a roll. The mixture can be evenly distributed along the entire length of the strips, or it can be laid out on their wide part and then rolled into a roll. The amount of filling should be such that it does not flow out of the roll.
4. Place the stuffed eggplants on a wide dish and sprinkle pomegranate seeds on top of each roll.

As an alternative to preparing stuffed eggplants, there is another recipe for nut filling without yogurt (sour cream). Instead, you should take wine vinegar or citric acid (the amount is indicated in the “Ingredients” section). This option involves additional heat treatment. After all its components have been mixed, you should add half a glass of drinking water to the mixture and let it simmer for 7-10 minutes over medium heat. The result is a more spicy and delicate version of the nut filling.

Thus, preparing one of the national dishes of Georgia will not be difficult, and the result will not differ from the snacks that Georgian housewives prepared.

Georgian stew with eggplants and walnuts

INGREDIENTS:

• 2 large or 3-4 medium eggplants;
• 2 pcs. red onion;
• 1 medium carrot;
• 1 large head of garlic;
• 3 tomatoes;
• 1/2 tbsp. (already ground) walnuts;
• 1 bell pepper;
• vegetable oil for frying;
• salt, sugar, hops-suneli to taste;
• cilantro for garnishing the dish.

STEP-BY-STEP COOKING RECIPE

Wash the eggplants, cut into medium-sized cubes with skin, sprinkle with salt, and place under a load for 15-20 minutes. to get rid of bitterness. Cut the onion into half rings, carrots into slices, leave the garlic in the shell and press with the side of a knife until it cracks, place the tomatoes in boiling water for a few seconds and peel them. In a frying pan, fry the onion and garlic until soft, then add carrots, bell pepper cut into thin half rings or cubes, fry almost until caramelized for 10 minutes. and add chopped tomatoes. Simmer for about another 10 minutes. until excess liquid evaporates. Squeeze the garlic out of the shell and mix with the mixture. Crush the walnuts with a masher through a bag or in a blender or coffee grinder with a few clicks, add to the vegetables, quickly fry and add a little water. Rinse the eggplants from salt and dry with a paper towel, quickly fry over high heat in a separate frying pan with butter until golden brown. Then combine with vegetables and simmer everything together for another 5-7 minutes. Add salt, sugar, suneli hops, remove from heat and let steep under the lid for 10 minutes. Serve sprinkled with cilantro or other herbs of your choice.

In Sicilian

In Sicily, eggplant is one of the most popular vegetables. Perhaps not a single vegetable recipe is complete without this tasty and healthy ingredient. We invite you to try the pearl of real Sicilian cuisine.

• 2 large eggplants,
• 4 large champignons,
• 400 g tomato sauce,
• ½ onion,
• 3 leaves each of fresh basil and mint,
• salt and pepper,
• olive oil,
• any vegetable oil for frying,
• flour,
• 100 g ricotta.

Preparation:

1. First wash the eggplants and cut them into 1 cm slices.
2. Place the slices in a colander and place a weight on them for about an hour. This removes excess liquid.
3. While the eggplants are draining, prepare the tomato sauce. Chop the onion and mushrooms. Fry in olive oil. Add tomato sauce and fresh basil. Season with salt and pepper to taste. Let the sauce simmer over low heat for 15 minutes.
4. Grate the salted ricotta using a coarse grater and set aside. Remove the eggplants from the colander and squeeze lightly. Dredge the slices in flour. Quickly fry them in boiling vegetable oil until golden brown. Dry on sheets of kitchen parchment. Then place on a plate.
5. Take the fried layer, place a tablespoon of tomato sauce in the center, add a mint leaf and sprinkle with grated salted ricotta.
6. Roll the stuffed slices into rolls and secure them with a toothpick. Just before serving, reheat in a hot oven for a few minutes.