Snack for February 23rd Pomegranate-Limonka

Step-by-step preparation

Cooking time: 2 hr

1. STEP 1

   

   First let's figure out what we are going to simulate. This is what an anti-personnel lemon grenade looks like. This is not a modern design, but from 1915, so everything is clearly visible. It has the shape of a lemon, 4 rows of “checkers” of 8 in one ring, and also a crown and a handle. It is these checkers that we will depict as olives. I had black Kalamata olives, they are long, so I stubbornly only got 3 rows. This is what affects the number of olives

2. STEP 2

   

   The ingredients for the filling are naturally very variable. The main thing is to have eggplant and pitted olives on hand.

3. STEP 3

   

   Cut the eggplant into rings 6-7 centimeters wide. We cut the skin very thinly from the straight rings and save it - it will be used to make the “handles” of our “lemons”

4. STEP 4

   

   Cut the eggplant pulp into small cubes (I tried to make the side about 5 mm)

5. STEP 5

   

   Take an egg, mix it with eggplant crumbs and marinate for an hour. Thanks to Shura for the idea, this is a reliable way to wean eggplants from drinking oil when frying. If you don't have a problem with too much oil in your dish, you can skip this step, but it will require more oil for frying.

6. STEP 6

   

   While the eggplant is marinating, we just have time to do all the other preparatory activities. Cut the bread into pieces about 1 cm thick

7. STEP 7

   

   Fry it until almost burnt

8. STEP 8

   

   Finely chop the nuts

9. STEP 9

   

   Finely chop the garlic (if you want, you can press it through a garlic press, this will increase the spiciness of the dish)

10. STEP 10

    

    roughly chop the greens

11. STEP 11

    

    finely chop the onion

12. STEP 12

    

    Fry onion in 1 tbsp. butter until brownish

13. STEP 13

    

    Cut the olives into halves lengthwise

14. STEP 14

    

    Cut out squares from eggplant skin

15. STEP 15

    

    Roll the eggplant skin into tubes

16. STEP 16

    

    and secure them with a toothpick, breaking off the excess

17. STEP 17

    

    By that time, the eggplant will probably be marinated. Fry it in the remaining oil until brown. At the same time, the eggplant will naturally decrease greatly in volume.

18. STEP 18

    

    Mix all the ingredients with the eggplant thoroughly, except olives and eggplant skins, and leave the warm mixture to cool for 20 minutes

19. STEP 19

    

    Divide the mixture into approximately 5 parts, form something like half a lemon pomegranate, knead the mass properly in your hands and place it on bread toast

20. STEP 20

    

    Trim off the excess bread (you need a knife with a sharp tip, it will be very inconvenient to do this with a rounded one)

21. STEP 21

    

    We insert the “handle” of a grenade between the filling and the toast.

22. STEP 22

    

    We lay out “checkers” from the olives and very carefully squeeze the resulting “half-grenade” with the palm of your hand. Ready!

Comments on the recipe

Irisha

14.10.2023

5

Super! It turned out very realistic, I think men will definitely like it!!

Anahit

14.10.2023

4.5

WOW! And here's another fantasy!!! Good girl, Magnago. Even if you don’t cook, just watching what your mother says... well, now, you can already develop good taste. Bravo!!! Now I’ll read it and see what interesting things you’ve prepared there.

Shura

14.10.2023

4.5

Oh, Magician, I’ve thoroughly prepared for the men’s holiday, there are already snacks, now we need to move on to the main course. Well, my congratulations for the original recipe, thank you, Mag, for not forgetting about my eggplant tips, your pomegranates, and even on toast, delighted me, the idea looks very stylish, and the toast excited me so much that I’m ready to repeat it all , pleased me not only with my abilities, but also with my sense of humor)))

Alisa-108

14.10.2023

5

Oh, I can't! Well, what a fantasy! Interesting recipe. Just great! My husband will be surprised.

Shura

14.10.2023

5

I also liked that these garnets turn out so shiny, like new, take them and use them, and the color is very realistic! And also, the ones on toast won’t fall apart, they’re easy to take, and they crunch when you bite them, like they’re exploding))) A real boom !

Magnago

14.10.2023

5

Well, if they are made from normal black olives and not Kalamata olives, the appearance should be even more believable: a uniform black color. It’s just that black olives in a bunch don’t look very good in photographs, so I usually keep these in stock. As for crispiness, Schur, the toast will only be crispy if you serve it immediately after cooking. If you make it the day before the holiday, the taste will be better, but the toast will soften.

Shura

14.10.2023

5

Of course, here you need to choose the option that will be in place)))