Fried eggplants with nuts. Eggplants with nuts and garlic in Georgian: recipe. Georgian eggplant rolls with walnuts recipe

Georgian-style eggplants with nuts are a very filling and incredibly tasty snack with its own character! Its preparation does not require any special skills or knowledge, but only a love of cooking and the desire to please yourself and your loved ones. In addition, according to affordable price!

Traditional step by step recipe

Ingredients	Quantity
parsley -	60 g
eggplant -	550 g
red pepper -	3 g
walnuts -	270 g
onion -	1 PC.
khmeli-suneli -	m
saffron -	3 pcs.
white wine vinegar -	7 ml
fresh cilantro -	60 g
sunflower oil -	70 ml
Cooking time: 50 minutes	Calorie content per 100 grams: 247 Kcal

How to cook eggplants with nuts in Georgian:

Georgian eggplant rolls

70 g cilantro;
3 eggplants;
4 g khmeli-suneli;
40 ml sunflower oil;
1 white onion;
140 g walnuts;
1 clove of garlic;
20 pomegranate seeds;
3 ml lemon juice.

How long to cook – 45 minutes.

Calorie content per 100 g – 100 kcal.

Cooking process:

Wash the eggplants and cut off their stems, cut the fruit itself into several pieces lengthwise. If the resulting strips are very bitter, sprinkle them with salt and let stand for at least half an hour, then wash off the salt;
If the vegetables are not bitter, you can immediately fry them a little in oil in a large frying pan. To reduce calorie content, you don’t have to use oil at all;
Finely chop the peeled onion and fry a little in a nearby frying pan;
Grind the walnuts into powder in a blender;
Add fried onions, washed and chopped herbs, peeled cloves of garlic, lemon juice, spices to the bowl and beat everything together into a paste;
If necessary, if the paste is too dry or the nutty taste is too strong, it should be diluted with water and beaten again;
Already cooled strips of vegetables should be placed on the palm of your hand one at a time;
Place about a tablespoon of filling on the edge near your fingers and carefully roll the roll with your other hand. Do the same with all the strips;
Place the rolls on one plate and sprinkle with your favorite herbs and pomegranate seeds on top.

Stuffed eggplants with nuts

170 g hard cheese;
4 eggplants;
220 ml sour cream;
5 g Provencal herbs;
120 g walnuts;
5 g salt.

How long to cook – 1 hour and 15 minutes.

Calorie content per 100 g – 139 kcal.

Cooking process:

Wash the vegetables and remove the stems. Cut them crosswise into three parts;
Boil water and place eggplant pieces in it for twenty minutes;
Pull it out, remove the moisture, and using a sharp-tipped teaspoon, carefully select a portion of the pulp in the center of each circle. You should get mini cups. Under no circumstances should you pierce the bottom or walls;
Chop the nuts with a knife or rolling pin;
Grate the cheese directly into the bowl with sour cream, add nuts and spices, mix everything. You should get a thick cream;
Rub the inside of the eggplant pieces with a small amount of salt and fill with filling to the brim;
They need to be baked at 180 Celsius for about half an hour. The mold where the “cups” will stand needs to be slightly greased with oil;
Serve warm or cold, with a side dish. Garnish with a sprig of cilantro.

Spicy eggplant roll recipe

40 g pomegranate seeds;
15 ml adjika;
6 eggplants;
80 ml water;
180 g walnuts;
15 ml vinegar;
30 g almonds;
4 cloves of garlic;
30 g dill;
7 g khmeli-suneli;
30 g cilantro;
3 g saffron.

How long to cook – 45 minutes.

Calorie content per 100 g – 98 kcal.

Cooking process:

Wash the vegetables and cut into strips, no more than one and a half centimeters thick. Fry them in a grill pan or regular frying pan with oil added on both sides;
Pass the peeled nuts and garlic through a meat grinder;
Rinse and chop all the greens, mix with the nut mixture;
Add adjika, all the spices, vinegar, pomegranate seeds and a little water. The resulting paste should be homogeneous. It is best to mix it with a blender;
Place the filling on half the eggplant strip and cover it with the other half;
Place on a plate, garnish with herbs and additional pomegranate, and you can add fig halves.

Eggplants are very rarely not bitter. The only way to get rid of this bitterness is regular salt. Almost every recipe talks about this - and it's really important. The longer a vegetable sits with salt, the more bitterness will go away from it.

But it is not recommended to pour boiling water over the product. Because of this, not only are they lost beneficial features, but the structure of the pulp itself deteriorates. It becomes too soft and falls apart easily, since the skin no longer holds it. This method is only suitable for bittering onions or for blanching.

In Georgia, walnuts are highly revered, but there will be nothing wrong if you use almonds, cashews, and hazelnuts in the recipe. The taste will be different from the traditional one, but it will definitely not become worse. Some housewives even add dried fruits, for example, prunes, to the filling. Here experiments are welcome, as, for example, one of the recipes uses cheese and sour cream.

In the first recipe the filling is called “satsivi”. This is a traditional Georgian sauce that can be used in other dishes. It is spices, especially suneli hops, that are important in Georgian cuisine. Of course, you can try using other sauces. For example, tkemali.

Cilantro is another important component. This green can also be considered national, since it is used along with dill. Without greens, the filling will lose its freshness, so even in winter you shouldn’t give it up.

Eggplants with nuts are an incredibly tasty Georgian snack that deserves to be on the tables of any nation. Original, nutritious and flavorful! Cooking it is a pleasure, and eating it is a heavenly pleasure!

Georgian-style eggplants with nuts are a tasty and unusual dish. The combination of fried vegetables and chopped walnuts is very successful - these two main ingredients highlight each other’s taste, and the snack only benefits from this. Even on a festive table, delicious and rosy rolls will be very appropriate.

Preparing eggplant rolls with nuts in Georgian is quite simple; all you need is a blender and a little time. By the way, for those who do not know what is hidden inside the vegetable roll, it is very difficult to accurately determine the filling. So you can safely prepare delicious food and surprise your guests and family.

Ingredients:

Nuts – 300 g
Eggplants – 2 pcs.
Dill and parsley – bunch
Salt - to taste
Khmeli-suneli – a pinch
Garlic – 2-3 cloves
Oil – for frying eggplants
Flour - for breading

You can make a similar zucchini appetizer with sunflower seeds and cream cheese.

How to cook eggplants with nuts in Georgian style

I washed the eggplants.

I trimmed the stalk and cut it lengthwise into tongues about 3-5 mm thick.

Breaded in flour and fried in a hot frying pan on both sides until golden brown.

I salted them on both sides.

Beautiful and golden “tongues”.

Place the nuts (I used walnuts, but you can use hazelnuts, almonds or pecans) in a blender bowl.

I crushed it as finely as possible to make it almost like a pate.

You can add a spoon cold water to make the mass more homogeneous.

This is the nut butter:

I chopped the dill and parsley finely (you can use cilantro instead of this greenery if you like it).

Tossed it in with the chopped nuts. And grated the garlic on a fine grater. Mixed it up.

Place the nut-garlic mixture on the fried eggplant tongues.

Rolled it up.

And I did this with all the tongues.

Georgian eggplants with nuts are tender, juicy, and sometimes crispy. where the vegetable is browned, and inside is an unusual “minced meat” of nuts and an aromatic mixture of herbs.

Like this simple snack, which is quick to prepare, not difficult and looks amazing.

Bon appetit!

Eggplants with nuts - the combination of these two products brings back memories of Caucasian cuisine, especially Georgian. It is characterized by a large number of vegetable dishes, a considerable part of which are prepared from eggplants. They are served either separately or in combination with various seasonings and sauces.

Eggplants with nuts - general principles and methods of preparation

The basis of many sauces are nuts - hazelnuts, hazel or almonds, but the undisputed leader is walnuts. They are added to soups meat dishes, cold and hot snacks, confectionery. And, of course, vegetables, such as eggplants, go well with nuts. There are countless eggplant and nut dishes and snacks that can not only enliven and diversify any table, but will also appeal to many gourmets.

Eggplants with nuts - food preparation

The two main ingredients in all recipes are nuts and eggplant. Nuts require pre-chopping. This can be done either in a blender or using a meat grinder. Often, along with the nuts, other ingredients – herbs and garlic – are also crushed. To prepare eggplants, before frying them, you need to soak them in salted water for a certain time (20-30 minutes), then squeeze them out. After this treatment, the eggplants will absorb much less oil when frying and the dish will not be so greasy, and there will be no excess consumption of the oil itself.

Eggplants with nuts - best recipes

Recipe 1: Stuffed Eggplants with Nuts

A very interesting recipe. The dish is unusual and tasty; it would be quite appropriate on a holiday table. The original taste of eggplants is given by cheese and sour cream mixed with spices and nuts. It's easy and quick to prepare.

Ingredients: eggplants 3-4 pcs., sour cream - 200 g, salt, hard cheese -150-200 g, peeled nuts 1 half glass, spices - 2 pinches (Italian herbs, Provençal herbs, or others, you can mix dry basil, mint and parsley).

Cooking method

Cut the eggplants crosswise into 3-4 pieces together with the peel to form cubes about 4 cm high. Place them in hot water for 20 minutes. Then drain the water, dry the eggplants and cut out the core with a sharp knife or spoon to make small glasses. Recesses must be made carefully so as not to cut through the walls or bottom.

Peel the walnuts, grind them in a blender, meat grinder or manually (using a mortar and pestle).

Finely grate the cheese and mix with sour cream and nut mixture. Add spices, herbs to the cheese cream and stir.

Rub the inside of the eggplant cups with salt and fill to the brim with the filling. Grease a baking tray, place the eggplants there and bake in a preheated oven for about half an hour at 180C until the top layer is browned. Can be served hot or cold as a separate dish or with any side dish.

If you don’t have hard cheese on hand, you can replace it with feta cheese, feta, inexpensive processed cheese like Druzhba, or full-fat cottage cheese.

Recipe 2: Pkhali: eggplant with nuts

There are a great many pkhali recipes; every Georgian housewife tries to add something new, her own flavor to the recipe. Therefore, recipes can differ dramatically from each other, but one thing is certain: if eggplants, nuts and pomegranate seeds are present, then it is undoubtedly pkhali.

Ingredients: 3 or 4 eggplants, 1 onion each, a pomegranate and a head of garlic (if available, better young), a bunch of cilantro, 100g peeled walnuts, salt, ground - coriander, red pepper and hops - a pinch of suneli, white wine vinegar - 3 tbsp, flour (for breading), vegetable oil (for frying).

Cooking method

Cut the eggplants into cubes - first lengthwise into long strips, and then crosswise into 2 or 3 parts (the skin can be peeled or left if these are young fruits). Dip the eggplant slices in flour and fry until soft. Let the oil drain.

Separate the pomegranate into grains. Peel the onion and garlic, chop and place in a blender bowl, add cilantro and nuts, salt and spices to taste and pour in vinegar. Grind until smooth. If it is too thick, dilute with a small amount of cold boiled water.

Place the eggplants in a dish, pour in the nut and vegetable mixture, and stir. Place pomegranate seeds on top and place in the refrigerator to soak for at least one hour.

Recipe 3: Eggplant Nut Rolls

These rolls are very easy to prepare. But the ease of preparation does not affect the taste: such an appetizer is one of the first to disappear from the table.

Ingredients: 4 eggplants, 1 large clove of garlic, 200 g walnuts (peeled), salt, 2-3 tbsp. mayonnaise, a bunch of herbs (parsley, cilantro or dill - to your taste), 1 tsp. without a hill of ground coriander, vegetable oil (for frying).

Cooking method

Do not peel the eggplants, cut them into longitudinal slices no more than 5 mm thick. Fry, adding salt on both sides. Let cool. To ensure that eggplants absorb less oil when frying, they must first be soaked in salted water for about 20 minutes, then dried (squeezed by hand) and fried.

Grind the greens and nuts in a meat grinder, add the rest of the ingredients, first chop the garlic (using a fine grater or garlic press). Mix thoroughly, no need to add salt, because... The eggplants were salted during frying. The mass should have a fairly thick consistency.

Place a heaping teaspoon of filling on the edge of the eggplant slice and roll it up. Place on a plate and decorate as desired. Yield: 20-25 rolls.

Alternatively, you can wrap a small piece of fresh tomato in a roll along with the filling.

Recipe 4: Eggplant satsivi

Baked eggplants are delicious on their own, and the addition of sauce with nuts, herbs and garlic makes the food simply divine. This appetizer is served cold. It is ideal for a feast or everyday meal.

Ingredients: 4 eggplants, 1 cup nuts (walnuts), 4 sprigs of celery with herbs (stalks), 1 head each of garlic and onion, 50 g plums. oils, white wine vinegar - 4 tbsp. l., salt, spices: cloves, suneli hops, cinnamon, vegetable oil.

Cooking method:

For this recipe, it is better to take young fruits, no more than 12-15 centimeters. Make a deep longitudinal cut along the entire length (this is the future pocket for the filling).

Eggplants can be boiled in salted water, but it is best to bake them in the oven or microwave along with the green tails. Coat them with vegetable oil and the tail too, so as not to burn. They bake in the microwave for about 8 minutes (for full power).

Boil the celery sprigs (remove the green leaves first) for 10 minutes until soft.

In a blender, grind together nuts, green celery leaves, garlic, 1-2 pcs. cloves, salt, cinnamon (on the tip of a knife). Add white wine vinegar (can be replaced with pomegranate juice) and mix thoroughly.

Heat the butter (butter and vegetable oil) in a frying pan and fry the finely chopped onion until soft, add the nut dressing and simmer for about 10 minutes. The mass should be thick. If it is runny, you need to evaporate the excess moisture.

Remove some of the pulp from the eggplants through a cut, fill the pocket with nut mass, wrap with a celery sprig and place in a deep plate. If there is any excess nut sauce left, pour it on top of the eggplant boats and place in the refrigerator to soak. The appetizer is served cold on the second day. Satsivi eggplants make an ideal pair with a glass of red wine, preferably semi-sweet.

These Eggplant Walnut Rolls are one of my favorite cold appetizers. Thanks to the nuts, the filling turns out to be original and especially tasty, and the eggplants complement it perfectly. As soon as it starts summer season, I definitely make these eggplant rolls with walnuts, my family loves them.

In addition to the listed ingredients, you can add greens or pre-steamed in boiling water and then finely chopped prunes to the filling. It will make the snack even tastier and more aromatic. You can find more ideas for eggplant rolls. So, I invite you to visit my kitchen, where I will tell you in detail all the intricacies of preparing the recipe with step-by-step photos.

Ingredients:

1-2 eggplants
150 g hard cheese
2 cloves garlic
50 g shelled walnuts
2-3 tbsp. l. mayonnaise
3 tbsp. l. vegetable oil
salt to taste

How to make eggplant rolls with walnuts:

Let's wash the eggplants. Let's cut the tails on both sides. Cut the vegetables into long slices 5 mm thick. To prevent eggplant rolls with nut filling from becoming bitter, choose young eggplants.

Pour vegetable oil into a non-stick frying pan and let it heat well. Then place the eggplant slices in the pan. After frying them until golden brown on one side, turn them over with a spatula to the other.

Eggplants absorb oil strongly, so you can simply brush the surface of the frying pan and vegetables with a pastry brush, so the eggplant rolls with nut-cheese filling won’t turn out too greasy.

Be sure to blot the fried eggplants with paper napkins, they will absorb excess fat and the eggplant appetizer rolls with nuts will not be so oily.

While the eggplants are cooling, prepare the filling. Grate hard cheese on a grater with small holes. Grind the nuts using a blender or crush them with a rolling pin, pouring the nuts into a tight bag. Pass the garlic cloves through a press, as required in the recipe for eggplant rolls with walnuts. Combine all the ingredients for the filling, add mayonnaise and stir the mixture until smooth.

Now all that remains is to form our delicious eggplant and walnut rolls. Spread a thin layer of filling on each piece of eggplant. Try to keep the layer even.

We will leave one end free from the filling, so it will be easier to roll the eggplant rolls stuffed with nuts.

Now let's roll up eggplant rolls with nuts and garlic and secure them with skewers. This way they will keep their shape better and will be more convenient to take from the plate.

Ready-made eggplant rolls with nuts and cheese can be decorated with parsley, a thin slice of cheese, or sprinkled with chopped nuts on top.

I threaded parsley leaves onto skewers and then stuck them into the eggplant and walnut rolls.

An appetizer, a side dish, a main dish, preparations for the winter - what we don’t cook from eggplants! This vegetable goes well with many foods, but walnuts add special tenderness to an eggplant dish. In summer and autumn, when there are especially many fresh “little ones”, it is worth pampering your loved ones with delicious vitamin-rich food prepared according to proven recipes.

How to cook eggplant with nuts

Fresh eggplants are perfectly combined with garlic, nuts, and herbs; this allows you to create masterpieces of culinary art, which contain a lot of protein, vitamins, minerals, unsaturated fats, and fiber. Vegetables are prepared quickly, the main thing is to cut them in advance and add salt so that they release their bitter juice. The nut kernels should be crushed and, if desired, fried; it will be tastier and more piquant.

Recipes for eggplant with nuts

There are many ways to process purple vegetables into... delicious dishes. Having mastered classic recipe, you can add your own twists to it. The blue ones are good with tomatoes, cheese, feta cheese, mayonnaise, they can be cooked quickly, baked in the oven, on the grill, with or without oil. There are many variations, but the main “friends” of eggplants are nuts (walnuts are best), garlic, seasonings and aromatic herbs.

In Georgian

Cooking time: 1 hour 30 minutes.
Number of servings: 6.
Calorie content: 130 kcal.
Purpose: appetizer, side dish.
Cuisine: Caucasian, Georgian.
Difficulty of preparation: simple.

It is worth preparing a popular Georgian dish - eggplants with nuts and garlic. The dish will turn out to be spicy and spicy, although these taste characteristics can be varied according to the wishes of consumers. You can also regulate the calorie content and amount of fat: baked vegetables are more dietary than fried in oil, but it’s hardly worth thinking about a diet when there is such yummy food on the table.

Ingredients:

eggplants – 6 pcs.;
walnut kernels – 100 g;
parsley, cilantro - small bunches;
garlic – 3 medium cloves;
onion (turnip) – 3 pcs.;
white wine vinegar – 50 ml;
salt, ground red and black pepper;
vegetable oil for frying.

Cooking method:

Slice the eggplants lengthwise.
Soak in salt water for half an hour.
Fry the slices for vegetable oil.
For the filling, grind the nuts, add chopped cilantro, parsley, vinegar, salt, pepper, chopped garlic.
Coat the eggplant tongues with the filling, sprinkle with onion rings, and fold in half.
Let the dish soak.
Garnish with herbs and pomegranate seeds.

Rolls

Cooking time: 45 min.
Number of servings: for 3-4 persons.
Calorie content: 129 kcal per 100 g.
Purpose: for the snack table.
Cuisine: Caucasian.

The end of summer and early autumn delight lovers of the “little blue ones”, which make excellent dishes. Very tasty, spicy, spicy eggplant rolls with walnuts, which are suitable for dinner and lunch, can decorate a holiday table, and they take very little time to prepare. You can make the snack more nutritious by adding prunes, mayonnaise, sour cream, and cottage cheese to the filling.

Ingredients

eggplants – 3 pcs.;
nuts - half a glass;
garlic – 1 clove;
onion- 1 PC.;
cilantro, parsley - small bunches;
vinegar or lemon juice - a quarter tsp;
pomegranate seeds - for decoration;
“khmeli-suneli”, pepper, coriander, salt;
vegetable oil.

Cooking method:

Cut off the caps of the eggplants and cut them lengthwise into strips half a centimeter thick.
Add salt and leave until juice appears.
Rinse off the salt and dry the vegetables with a napkin.
Sauté finely chopped onion in vegetable oil.
Fry the eggplant slices in a dry frying pan with a lid.
Grind the nuts with a blender, add fried onions, garlic, spices, salt, pepper, aromatic herbs, a little water and grind again.
Place a teaspoon of sauce on the edge of each strip and you can wrap the rolls.
Garnish with pomegranate seeds on a serving platter.

Stuffed

Eggplants with nut filling are a wonderful vitamin-packed seasonal snack. Any vegetables are suitable as a “filler” - on their own or in combination with minced meat. But the nutty taste makes this food especially tasty and memorable. There is only one difficulty - you need to carefully remove the core of the vegetable with a long spoon so as not to damage its walls.

Cooking time: 1.5 hours.
Number of servings: 4 persons.
Calorie content of the dish: 135 kcal per 100 g.
Purpose: snack.
Cuisine: international.
Difficulty of preparation: simple recipe.

Ingredients:

eggplants – 4 pcs;
onions – 2 pcs.;
nuts (kernels) – 140 g;
vegetable oil – 80 ml;
black pepper, salt - to taste;
parsley - a bunch;
milk – 100 ml;
flour – 20 g;
eggs – 2 pcs.

Cooking method:

Cut off the caps of the blue ones and remove the pulp.
Place the eggplants in salted water to remove the bitter taste.
Fry the onion, add the pulp, simmer.
Add crushed nuts, pepper, parsley, and salt.
Fill the eggplants with the nut-vegetable mixture, close with caps, place in the mold, pour in oil, add water.
Bake in the oven over medium heat.
Fry the flour in butter, dilute with milk, stir until smooth, heat through, then cool.
Combine beaten eggs with milk dressing, pour over eggplants and bake until golden brown.

With pomegranate

Cooking time: 60-80 min.
Number of servings: for 6 people.
Calorie content: 150 kcal.
Purpose: to festive table.
Cuisine: dietary.
Difficulty of preparation: easy.

This appetizer is satisfying, aromatic, and moderately spicy. Great for dietary nutrition if you fry vegetables in a dry frying pan. Pomegranate juice adds a pleasant acidity to the dish and adds a beautiful color. The above recipe calls for a large amount of nuts; they will add oiliness, aroma, and satiety to the food. You shouldn’t skimp on pomegranate seeds; with them, eggplants with walnuts will be even more beautiful and tastier .

Ingredients:

large eggplants – 3 pcs.;
pomegranate – 1 pc.;
crushed nuts – 1 cup;
garlic – 2 cloves;
cilantro - a bunch.
onion – 1 pc.;
pomegranate juice – 125 ml;
hot capsicum – 1 pc.;
hops-suneli - a quarter teaspoon, cumin, cinnamon, turmeric - on the tip of a knife (each spice);
salt - to taste;
lean oil for frying.

Cooking method:

Salt the blue ones cut into circles, leave for half an hour, then squeeze.
Fry until golden brown.
Nuts, garlic, herbs, and onions must be thoroughly chopped, then diluted with pomegranate juice.
Add salt and spices.
Place fried eggplants in layers in a salad bowl, pour over the sauce, sprinkle with pomegranate seeds and cilantro.
Place the food in the refrigerator to steep.