Traditional Georgian dishes often include nuts as one of the basic ingredients. The recipe, which we will talk about in this material, is no exception. Eggplant rolls with walnuts will be a hit on any summer holiday, and besides, it is convenient to cook them at the stake.
Eggplant rolls with walnuts
Ingredients:
- walnuts - 140 g;
- garlic teeth - 2 pieces;
- white wine vinegar - 7 ml;
- Ground coriander and fenugreek - 1/2 teaspoon each;
- Salt and cayenne pepper - a pinch;
- water 120 ml;
- eggplant (large) - 3 pieces;
- greens of parsley, grain of a pomegranate - for giving.
Preparation
Using a blender, whisk in walnuts, vinegar and spices with water. If the blender is not at hand, then for the same purpose you can use a meat grinder or mortar. The resulting paste, try and spice up with an extra portion of spices, if necessary. Leave the nut mixture to cool, and grab the eggplant yourself. Fruits are cut along, long plates, salt and leave for 30 minutes. Pieces are rinsed and soaked with a napkin.
Fry eggplants on a grill or a conventional frying pan using olive oil. When both sides acquire a characteristic golden hue, grease the pieces with walnut paste and roll into a roll. Rolls of eggplant with walnuts can be served immediately or pre-cooled.
Recipe of stuffed eggplant rolls with walnuts
Ingredients:
- eggplant - 750 g;
- onion - 180 g;
- garlic teeth - 2 pieces;
- saffron - 4 stamens;
- walnuts - 160 g;
- greens of mint and parsley;
- pomegranate juice - 120 ml.
Preparation
Cut the eggplants with long plates, generously salt them and leave them for 15 minutes, then rinse. Fry the plates with hot oil. After the aubergines we pass the onion. Cool the onion roast and beat it together with garlic, saffron, nuts and a handful of fresh greens with pomegranate juice. Spoon the spicy walnut paste on one of the edges of the eggplant tape, turn it into a roll. Eggplants with walnuts in Georgian are usually served after pre-cooling.
Eggplants with cheese and walnuts
Ingredients:
- eggplant (medium size) - 3 pieces;
- cream cheese - 160 g;
- walnuts - 80 g;
- garlic - 2-3 teeth;
- tomato - 70 g;
- parsley greens.
Preparation
After heating the oven to 200 degrees, cut the eggplants with thin ribbons, oil them and put them on for 10 minutes. Using a blender, turn the nuts into a paste with garlic and parsley, and then mix the pasta with the cream cheese. Lubricate the cheese with the cooled eggplant slices, put tomato slices on top and roll everything into a roll.