The combination of fried eggplants with nuts, of course, cannot be called an easy snack. However, it is very tasty, and for those who are a fan of these products, it will become just a hit of the meal.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
The combination of eggplants with walnuts is a feature of Georgian cuisine. Since it is very common for her to cook eggplants and use nuts for various vegetable dishes. There are countless options for cooking eggplant-nut snacks and dishes. After all, they can not only diversify and revitalize any daily and festive table, but will also appeal to many sophisticated gourmets. Such a simple meal will not burden the stomach at all, and will be enjoyed by all vegetarians. The main thing that should be observed in the preparation of this recipe is not to overdo it with oil while frying the vegetable, and if this happens, then it must be removed with a paper napkin.
In addition, if you are not afraid of extra calories, this snack can be supplemented with grated hard or cream cheese. The nuts themselves can be used raw, or they can be slightly calcined in a pan. In the first case, they will be less high-calorie, and in the second more, and besides, some useful vitamins are lost in fried nuts. Therefore, the choice is yours! You can also experiment with this appetizer - chop the nuts with a blender. But it seems to me that it is tastier to feel their taste in the whole appetizer.
- Calorie content per 100 g - 130 kcal.
- Servings - 10 rolls
- Cooking time - 30 minutes, plus time for soaking the eggplant (optional)
Ingredients:
- Eggplant - 2 pcs.
- Walnuts - 5 pcs.
- Mayonnaise - 20-30 g or to taste
- Cilantro - a small bunch (I have frozen)
- Vegetable oil - for frying (you can use another oil, because eggplant goes well with olive, sesame, linseed and other oils)
- Salt - 2/3 tsp or to taste
Cooking eggplant with walnuts
1. Wash the eggplants under running water and cut into thin "tongues" lengthwise. The thickness of the slices should not be too large or too small. Since the thin pieces will quickly burn, without having time to fry inside, and the large ones will be difficult to wrap and stick to rolls. The optimal size of the slices is 5-6 mm.
Also, if you experience bitterness in the eggplant, you can soak it in saline to remove it. To do this, sprinkle them with salt and leave for 20 minutes. When droplets form on the surface, rinse the slices under running water and pat dry with a paper towel.
2. Pour vegetable oil into a frying pan and heat. Heat medium-high heat and add eggplant to grill. Fry them on one side until golden brown, then turn them over, season with salt and fry until the same consistency.
3. Since eggplants, like a sponge, absorb a lot of oil, after frying, place them on a paper towel to pick up excess fat. Blot each piece well on both sides with a towel to remove as much fat as possible. You can also bake eggplant slices in the oven on a baking sheet to make the snack less high in calories.
4. While the eggplants are fried, peel the garlic from the husk, the nuts from the shell, and finely chop the fresh cilantro.
5. Season the fried eggplants with garlic squeezed through a press.
6. Drizzle a little mayonnaise and add the cilantro herbs.
7. Place a couple of walnuts on one end of the eggplant tongue and roll it up. If they do not hold well, then hold them together with toothpicks.
The appetizer can be served hot, warm or chilled.
See also a video recipe on how to cook eggplant with walnuts.
