Appetizer eggplant with garlic slices in Georgian style

Step-by-step preparation

Cooking time: 2 hr

1. STEP 1

   

   How to make an appetizer of eggplant slices with Georgian garlic in a frying pan? Prepare all the necessary ingredients. It is best to prepare this dish in summer or autumn, during eggplant season. Take vegetables that are young, without damage to the skin, but not too thin so that it is convenient to wrap the filling. It is better to prepare mayonnaise yourself - it is much healthier, or replace it with thick sour cream. Take a large egg, or 2 smaller ones.

2. STEP 2

   

   Wash the eggplants, dry them, remove the stems. Cut into circles 0.4-0.6 cm thick.

3. STEP 3

   

   To remove the bitterness inherent in eggplants, they need to be soaked in a saline solution. To do this, in a deep container (I took a saucepan), dilute a heaped teaspoon of salt in a liter of water. Place the chopped eggplants there and leave for 30 minutes. To keep them all in the solution, place a small weight, for example, a lid of a smaller diameter.

4. STEP 4

   

   While the eggplants are soaking, prepare the filling. To do this, all ingredients need to be crushed in any way convenient for you. This time I decided to do it using a food processor. Remove hard stems and limp leaves from the greens, rinse and dry. Wash the onion and garlic thoroughly, peel and cut into large pieces. Place nuts, garlic, onions and herbs in a food processor bowl.

5. STEP 5

   

   Add lemon juice, water, mayonnaise, salt and spices. If you use lemon instead of juice, wash it, dry it with a towel or napkin and squeeze out the juice.

6. STEP 6

   

   Grind the filling at high speed until smooth. Place the filling in the refrigerator while you make the eggplant.

7. STEP 7

   

   Wash the eggs with special food grade soap and dry. Add a pinch of salt and beat with a fork or whisk. Adding salt makes beating eggs easier.

8. STEP 8

   

   Drain the salt solution from the eggplants and dry each circle. If water remains on them, it may cause oil to splatter during frying. Dip each circle into the egg on both sides. This will prevent the eggplants from absorbing too much oil when frying.

9. STEP 9

   

   Heat a frying pan, add oil and heat it. Fry the eggplants over medium heat on both sides until lightly browned. Add oil to the pan as needed. Place eggplants on paper towels, folded in several layers to remove excess oil.

10. STEP 10

    

    Proceed to forming the slices. To do this, take a circle of eggplant and place about a teaspoon of nachiki in its center.

11. STEP 11

    

    Then fold the eggplant in half to form a wedge. Hold for a few seconds so that the filling sticks to the eggplant and release.

Comments on the recipe

Natalia M

27.10.2023

4.8

A very unusual way to prepare a fried eggplant appetizer. Eggplant slices fried in egg batter turn out delicious on their own. I ate half of them while I was frying them) I didn’t have any mayonnaise or sour cream for the filling, but I did have creamy curd cheese. With it, the filling turned out to be tender in consistency. It contains a lot of spicy ingredients, my husband liked it. In addition to lemon juice, I added a little lemon zest for flavor. This appetizer can easily be made in advance, cooled in the refrigerator and served to guests. On the second day, the appetizer was also tasty, the filling did not flow, on the contrary, it set better. It is tasty, satisfying, original and quite spicy. Thanks for the recipe!