Today, probably, no one doubts that the inclusion of a large number of vegetables in the diet is very useful. Various dishes are prepared from vegetables - soups, side dishes, casseroles, stews and, of course, a variety of snacks. Today we will tell you how to cook a very spicy and tasty appetizer - eggplant with walnuts.
There are several options for preparing this appetizer, we will start with the simplest one, for which we need two medium-sized eggplants, about one hundred and fifty grams of nuts, garlic (one or two cloves, depending on the size and the desired sharpness of the dish), a little mayonnaise, salt and oil for frying eggplant.
From the specified number of products, approximately 15-20 mini-servings of this fragrant and very satisfying snack will be obtained. In addition to the ingredients, you can add greens. Cilantro is best, but if you don't like its taste, you can use parsley.
We start cooking our eggplant with walnuts. My eggplant, cut into thin circles, salt them firmly and put in a bowl. We leave for half an hour so that the vegetables give juice. Then we wash the eggplant circles in cold water and dry on napkins. Fry the prepared vegetables in a pan in oil, laying them in one layer. We fry on both sides until they are rosy in color and lay them out on napkins again so that excessive fat content is left.
Now let's get into the filling. Put the nuts in a blender and chop them. It is extremely important to use walnuts for the preparation of our dish, as other nuts give the wrong taste.
Add a little mayonnaise to the chopped nuts, so that in consistency our mass begins to resemble a thick porridge. Then add the chopped garlic and finely chopped greens to the nuts. Mix everything again. The filling is ready.
Now we lay the eggplant on the dish in one layer, and put the nut filling on top, leveling it over the entire surface. We remove the prepared eggplant with walnuts in the refrigerator for a couple of hours, after which they can be served.
Eggplant with walnuts can be served in a different way, in the form of rolls. In this case, the eggplant needs to be peeled and cut lengthwise into thin (three millimeters thick) wafers. Then we proceed in the same way as in the first recipe, that is, first we salt the eggplants and let them stand. Then rinse, dry and fry. Filling from nuts is prepared in the same way, and if you do not like mayonnaise, then it can be replaced with sour cream. By the way, in this case, the dish will turn out less greasy and high-calorie.
We lay the fried eggplants on napkins, and when the excess oil is absorbed, we spread the filling on the plates with a thin layer and turn it into a roll. We spread our eggplant rolls with nuts on a dish, decorate with herbs and serve.
And if you want to cook not just a delicious snack, but a dish of national cuisine, then you should use the recipe for such dishes as eggplant with nuts in Georgian.
For three eggplants we need five cloves of garlic, about two hundred grams of walnuts, cilantro greens, seasoning hops-suneli, saffron, wine vinegar, ground red pepper and salt.
We cut the eggplants into thin plates without peeling and cook them in the same way as described in the first two recipes.
To prepare the filling, put nuts, cilantro, garlic in a blender. Grind everything, then add salt, seasonings and wine vinegar to taste. If the mass is too thick, then dilute it with a little boiled water. We taste the mass, it should be nutty, but with a distinct flavor of vinegar and spices. But garlic should not drown out all the other tastes, so if you have large cloves of garlic, you should reduce their number.
Now we spread the fried eggplant plates on the board or plate, spread the filling on half their length, and cover them with the other half on top, we get such a kind of sandwich - eggplant-filling-eggplant.
We spread the ready-made eggplant in a dish, sprinkle with pomegranate seeds and decorate with greens. Such an appetizing and tasty snack can adequately complement any holiday table.