Eggplants with nuts in Georgian style

Step-by-step preparation

Cooking time: 30 mins

1. STEP 1

   

   How to make eggplant rolls with nuts? Prepare the following ingredients. Walnuts must be shelled. If they are not fried, it is better to fry them in a dry frying pan (about 2-3 minutes), stirring constantly. Roasted nuts are tastier and more aromatic. Wash and dry fresh herbs (cilantro, basil, parsley, dill) with paper towels and chop finely. If you use seasonal winter greens, it is better to use more.

2. STEP 2

   

   Rinse the eggplants well. Dry with paper towels. Remove the stem. Cut into longitudinal plates (about 0.5-0.7 mm thick). To avoid bitter taste, salt the vegetables and leave for 30 minutes. Drain the resulting liquid. Heat vegetable oil with a high smoking point in a frying pan. Fry the eggplants on both sides over medium heat until golden brown. Place the finished “tongues” on paper towels to absorb excess fat.

3. STEP 3

   

   Grind the roasted walnuts using a blender (not very finely) or put the kernels in a bag and run over them with a rolling pin. Transfer them to a bowl. Add chopped fresh herbs and pressed garlic. Grind everything together again with a blender or pass through a meat grinder.

4. STEP 4

   

   Pour wine or white vinegar into the prepared mixture. You can replace it with natural yogurt and sour cream (3-4 tbsp each). I added 3% wine vinegar and sour cream. Salt and pepper to taste. Stir the mixture until smooth.

5. STEP 5

   

   Place the prepared nut mixture (about 1 tbsp) on the edge of the hot eggplant “tongues” (its narrow part) and immediately roll into rolls. It is better to lay out the mixture immediately after frying the strips, since once they cool down, they will not roll up well into tubes. To prevent the rolls from falling apart, secure them with toothpicks. The dish can be decorated in another way. Simply spread the fried eggplant slices with the nut mixture. In this case, there is no need to fold them.

6. STEP 6

   

   Ready Georgian eggplants can be served both hot and cold. To serve, first place the washed and dried lettuce leaves on the dish. Place the rolls on them beautifully. Top them with thinly sliced ​​onion or blue onion rings and sprigs of herbs. Sprinkle the eggplants with ripe pomegranate seeds.

Comments on the recipe

WhiteSin

02.09.2023

4.8

I know a similar recipe for eggplant rolls with nuts, but it’s a little different.

Natalia M

02.09.2023

4.8

I made Georgian eggplants with nuts especially for my husband. He loves the combination of fried eggplant with a spicy filling. I sprinkled the eggplant slices with salt to remove bitterness, and when moisture was released, I blotted it with a paper towel. I fried eggplants in a grill pan. This way it turns out less greasy and there are beautiful stripes. For the filling, in addition to parsley, I took a few spinach leaves. I roasted the walnuts in a dry frying pan to make them more flavorful. Grind the filling in a blender. At first it didn’t turn out very well, but when adding sour cream the filling became homogeneous. Wine vinegar, for my taste, is simply necessary here. It adds a pleasant sourness and aroma. I rolled the rolls and placed them on a bed of red onion rings. It turned out beautiful and delicious!

naniki

02.09.2023

4.8

It turns out very tasty, sometimes I make these rolls))

Lydia

02.09.2023

4.6

Yummy!