Georgian national cuisine can be attributed to one of the country's attractions. Throughout its history, she carefully preserves and continues the culinary traditions and customs of her people. A distinctive feature of Georgian cuisine is the use of a large number of seasonings, spices and hot sauces. Also one of the main ingredients are nuts: hazelnuts, almonds and walnuts. For lunch and dinner, fresh herbs are always served, as well as cucumbers, tomatoes, radishes and peppers. On the Georgian table there is always a large number of snacks. One of these is Georgian eggplant rolls with nuts.
Ingredients
- Three to four pieces of medium eggplant.
- One large or two medium onions.
- Ten pieces of walnuts.
- One or two cloves of garlic.
- Ten pieces of pomegranate seeds.
- One bunch of cilantro.
- One teaspoon of lemon juice.
- Allspice in peas.
- Salt.
- Sunflower oil.
Georgian eggplant rolls with nuts: a step by step recipe
First you need to rinse the eggplants well, cut the tops and cut them along the length of the strips, a thickness of not more than half a centimeter. In order to remove the bitterness from the eggplant, you need to salt each strip separately, leave them for forty minutes, then rinse and remove water from the eggplant.
Next, prepare the onions. It is necessary to peel it from the husk, cut into small cubes. Fry the onion over low heat until a light golden crust forms. Onions will also be included in the filling of eggplant rolls with nuts in Georgian, but for now it needs to be set aside.
The next thing to do is fry the sliced eggplant strips in a pan. It should be fried over medium heat. There should be little sunflower oil so that the eggplant is not very greasy. Frying time - about three to four minutes on each side with the lid tightly closed. Put the eggplant fried on both sides on a large plate and let them cool. Fragrant and delicious eggplant rolls with walnuts in Georgian so it will be easier to roll. After frying the eggplant, you can begin to prepare the filling.
Finely chopped peeled walnuts in a blender. You can also use any other nuts for this filling. To them, in turn, add a bunch of coarsely chopped cilantro, peeled garlic, sautéed onions, salt, pepper and lemon juice. If necessary, you can add a small amount of boiled water. All the ingredients for the filling must be well ground to a homogeneous mass. Georgian eggplant roll sauce with nuts is ready.
Then you can proceed directly to the formation of rolls. To do this, take a strip of fried eggplant and lay two teaspoons of the filling on the edge. We twist the roll from the edge on which the filling is laid out, to the very end. Fried eggplant and cooked filling complement each other's taste.
When all the rolls are formed, put them on a beautiful dish and sprinkle with pomegranate seeds, which also complement the taste of this snack. To cook, according to this recipe, Georgian eggplant rolls with nuts will not be difficult. This is a delicious, aromatic, moderately spicy and satisfying snack.
Georgian eggplant rolls with cheese, garlic and nuts
Ingredients:
- Eggplant - three pieces.
- Walnuts - one hundred grams.
- Cheese - two hundred grams.
- Parsley - one bunch.
- Garlic - two cloves.
- Mayonnaise - three tablespoons.
- Salt.
- Vegetable oil for frying.
How to cook rolls?
We wash eggplants well with water. Trim the top. Cut into thin strips with a width of about three to four millimeters. Be sure to sprinkle each strip of salt to get rid of the bitter taste. Leave eggplant for at least thirty minutes. Then thoroughly rinse them under running water and dry them with paper towels.
Fry the eggplant on each side for about four to five minutes with the addition of a small amount of vegetable oil. Put the fried eggplants to one side and start preparing the filling for the rolls.
Rub the cheese on a grater. Next, grind walnuts in a blender and add them to the cheese. Finely chop the parsley and garlic and pour them into the cheese and nuts. Salt to taste. Pour the mayonnaise and mix everything thoroughly until a homogeneous consistency is obtained. Now it remains only to make rolls. To do this, put a small amount of filling on one edge of the eggplant. We turn them from the edge with the filling to the end. Georgian eggplant rolls with nuts and cheese are ready.
On a plate with lettuce, put the rolls and serve. Any filling is suitable for eggplants, but in combination with cheese they acquire an exquisite taste, thanks to a reliable recipe. Georgian eggplant rolls with nuts with photos are presented in this article.
Eggplant rolls with mushrooms and nuts
You can diversify the classic Georgian recipe with a product such as mushrooms. For cooking you will need:
- Two medium eggplant.
- Three hundred grams of mushrooms.
- One bow.
- Small bell pepper.
- One hundred grams of walnuts.
- Two cloves of garlic.
- Vegetable oil.
- Salt, greens.
Cooking
Eggplant must be washed and cut into thin long slices. Then you need to fry them on both sides. To get rid of excess oil, slices should be laid out on a paper towel, and then add salt to taste.
To prepare the filling, you need to chop the mushrooms and fry them in a pan. Then pour the chopped onion and pepper into the pan. Salt and fry the contents of the pan. Grind nuts, garlic and herbs. Mix with oil and salt, then mix everything thoroughly. Pour the resulting mixture into the filling of mushrooms.
On a slice of eggplant lay out a tablespoon of the filling, roll into a roll. Repeat with the remaining “reeds”. The dish is ready.