Eggplant dishes are cooked all over the world, but in Georgia eggplant is loved most of all. Oriental chefs give them extraordinary piquancy and national flavor. A step-by-step recipe with a photo of Georgian eggplant rolls with nuts. Video recipe.
Recipe content:
- Ingredients
- Step-by-step preparation of Georgian eggplant rolls with nuts
- Video recipe
Eggplant rolls in Georgian will be a real discovery for many. Combined with spices and herbs, it is the main element of the Georgian national cuisine. But the zest of the snack is not the pungency at all, but the walnuts. Having tasted such a dish once, you will forever remain a fan of her. An unusual, tart and spicy nut paste is wrapped in eggplant rolls. The dish is very simple to prepare and does not differ in any complicated stages. It does not require a lot of time, and the products used are sold on every counter in the store.
You can use the rolls warm, but they are most delicious chilled. You can cook them for your daily meal and pamper your family. However, they will become a real decoration on the festive table. After all, snacks are an indispensable attribute of any feast, and Georgian eggplant rolls with nuts are a worthy choice. For the recipe, it is important to choose the eggplants correctly and process them correctly, since eating them half-baked will entail unpleasant consequences. Now let's move on to the recipe with step-by-step instructions and a photo of the legendary Georgian eggplant rolls with nuts.
- Caloric content per 100 g - 219 kcal.
- Servings - 6-8
- Cooking time - 30 minutes, excluding the time for soaking the eggplant
Ingredients:
- Eggplant - 2 pcs.
- Sunflower seeds - 50 g (optional)
- Ground black pepper - a pinch
- Vegetable oil - for frying
- Garlic - 2-3 cloves or to taste
- Walnuts - 150 g
- Salt - 1 tsp
Step-by-step preparation of Georgian eggplant rolls with nuts, recipe with photo:
1. Wash the eggplants, dry with a paper towel and cut into long plates of 5 mm. Do not cut any thicker, otherwise it will be difficult to roll them up.
Note: For the recipe, use young eggplants with small seeds, firm and glossy skin. If they are mature, they contain harmful solanine, i.e. bitterness. To eliminate it, sprinkle the sliced layers of vegetable with salt and leave for half an hour. During this time, moisture will appear on the pulp, along with which bitterness will come out. Then wash the eggplants and pat dry with a paper towel.
2. Pour vegetable oil into a frying pan, heat and lay layers of eggplant. Fry them on both sides over medium heat until golden brown. Season them with salt and ground black pepper.
3. Place the peeled sunflower seeds and walnut kernels in another skillet.
4. Fry the nuts and seeds, stirring occasionally. Watch them carefully so that they do not burn. They fry very quickly.
5. Place the roasted nuts and seeds in a chopper and add the garlic cloves. Grind food until smooth.
6. Grease the fried eggplant layers with mayonnaise if desired.
7. Form small oval balls from the nut mass and place them on one edge of the layer.
8. Roll the eggplants into a roll and secure with a toothpick. Put the eggplant and nuts Georgian rolls on a platter and serve.
See also a video recipe on how to cook eggplant with nuts, eggplant with garlic and herbs.
