Georgian eggplant with walnuts is a very tasty, but at the same time, easy-to-prepare dish. It is noteworthy that several variations of the recipe are possible. At the same time, the final taste of a delicacy directly depends on how the ingredients are correctly selected. It's also worth noting that eggplant itself loves to absorb fat and oil. That is, when frying, this fact should be taken into account. There are a number of tricks for this. For example, a baked dish is suitable even for those who are on a diet.

Eggplant. Beneficial features

As the name implies, the main ingredient in Georgian eggplant with nuts and garlic is blue fruits. Not everyone likes their taste. But many note that with proper preparation, this vegetable opens up, even becomes similar in taste to mushrooms. By the way, calling these fruits vegetables is not entirely correct. Rather, it is a berry, as are tomatoes. But for most, it is associated, rather, with zucchini. Therefore, they are often called vegetables.

Interesting information about the benefits of eggplant. Due to the presence of anthocyanins, this fruit helps to fight against harmful external influences on the body. It is noteworthy that only classical ones possess this property, while blue specimens of this substance are deprived. By the way, it is because of anthocyanins that some fruits have a bitter taste.

Also, eggplant can be used for anemia. They are also recommended for gout. Despite the fact that many people avoid eggplants, considering them high in calories, fruits help lower bad cholesterol. They also normalize metabolism.

It is also known about the benefits of the fruits of this plant for the heart. Eggplant contains a lot of potassium, which undoubtedly helps this muscle work. Therefore, dishes made from them, for example, eggplant with walnuts in Georgian style, are recommended for elderly people.

How to choose eggplant

To make a truly delicious meal, you need to take your food choices seriously. Not everyone knows how to choose eggplants.

For example, it is mistakenly believed that the larger the eggplant, the tastier it is. This is not true. The length of the plant really doesn't really matter, but the thickness does. The thicker the fruit, the more seeds it contains and the more likely it will taste bitter. Therefore, it is better to choose fruits that are long, but not like a barrel.

Also pay attention to the color. Of course, there are different varieties of plants, so it is impossible to say that the fruit should be only dark blue. However, you need to choose those fruits that have a uniform color, and they have no visible damage, dents, cracks. Then the Georgian style eggplants with nuts and garlic will be really tasty.

Fried eggplant: ingredients for the dish

For this recipe you need to take:

• 2 eggplants, medium;
• 3 cloves of garlic;
• 200 grams of shelled walnuts;
• a bunch of cilantro;
• vegetable oil;
• salt, pepper, other spices - to taste.

In Georgian, when cooking, they absorb a lot of oil. Therefore, they are not recommended for those on a diet. However, you can reduce their calorie content if you dry them on a paper towel beforehand.

Cooking eggplant: tasty and fast

First of all, you need to prepare all the ingredients. For this, the nut is crushed with a blender to a crumb state. Now the cilantro is cut as small as possible, and then combined with the prepared nuts. Garlic, salt, pepper and seasonings passed through a press are also added here. This mixture is a Georgian style eggplant filling with nuts and garlic.

The eggplants should be cut thinly lengthwise without peeling off the skins. Of course, before this, the fruits should be thoroughly rinsed and the tips removed. Eggplants are fried in vegetable oil on both sides for about a couple of minutes. Now they are laid out on a baking sheet, lightly oiled, then the filling is spread on them. The slices can be rolled up or folded in half like a sandwich. These Georgian-style eggplants should be baked in the oven for about 20 minutes.

Some people don't like eggplant skins. However, when baked, it becomes soft. If the fruits are peeled, they can fall apart into a gruel. Therefore, it is recommended to leave the skin on the fruit.

Spicy eggplant with nuts and cilantro

There are many recipes for this dish. For example, many people like spicy eggplants in Georgian style. And then there are really spicy, flavorful recipes like this one. For him you need to prepare:

• 3 eggplants;
• a glass of peeled nuts;
• vegetable oil for frying;
• 3 cloves of garlic;
• cilantro;
• 1 teaspoon of hop-suneli seasoning;
• half a teaspoon of wine vinegar;
• salt;
• pomegranate seeds.

A dish prepared according to this recipe turns out to be pleasantly sour.

How to cook

Cut the eggplants into strips, thin enough. Then these slices are fried in vegetable oil on both sides until tender. They can now be laid out on napkins or paper towels. This will drain the excess oil.

For the filling, the nuts are crushed, but not crumbled, leaving small pieces. Chop the garlic and cilantro finely. Now combine nuts, a spicy herbal mixture, vinegar, salt and seasoning. You can add a little warm water to make the mixture softer and more pliable. It is more convenient to stir it with your hands.

Prepared eggplant slices are filled with filling, rolled into a roll. Now they can be laid out on a plate, sprinkled with pomegranate seeds and herbs. Delicious Georgian eggplants are prepared very quickly!

Spicy Baked Eggplant

In this dish, eggplants act as a pâté. However, this dish can be modified, then it will replace the side dish. These Georgian-style eggplants are spicy, but contain little fat. For cooking you will need:

• three large fruits;
• 150 grams of shelled nuts;
• one onion;
• garlic - three cloves;
• juice of one lemon;
• cilantro and parsley - in a bunch;
• half a teaspoon of dried basil;
• the same amount of hops-suneli;
• hot ground pepper - to taste;
• salt to taste;
• a pinch of granulated sugar.

In this dish, you can change the mixture of herbs and spices to your liking.

Cooking a spicy dish

The eggplants are thoroughly washed, and then pierced in several places with the help of toothpicks. Now they can be wrapped in foil and baked in the oven. This will take about forty minutes. The finished fruits are peeled and crushed to a state of pate.

The dressing for the dish is now being prepared. Take garlic and put it through a press. Greens are also added here, which are cut finely. The nuts are chopped in a blender and added to a bowl. Lemon juice and all the spices are also poured here. The mixture should now be infused.

Eggplant puree is mixed with the resulting sauce. Ideally, this dish should be infused in the refrigerator for about eight hours, you can cook it in the evening, it will just be ready overnight. When serving, it can be additionally garnished with pomegranate seeds.

Another option is not to bring the baked eggplants to the state of porridge. If you cut them into small pieces, and then pour over the sauce, you get a good side dish or a separate dish.

Georgian eggplant with nuts and garlic is a delicious dish. In itself, the combination of fruits, nuts and hot and spicy spices speaks volumes. When cooked, the dish immediately captivates with its aroma. You can change it to your liking, for example, make it sharper or softer. However, every housewife can find her own recipe. In addition, eggplants are very beneficial for the body. And when baked, they are still not high in calories.

Snacks are an indispensable attribute of any festive table! There are never many of them, so we offer another simple and affordable recipe - we prepare eggplant rolls with walnuts in Georgian style.

Despite its miniature appearance, the dish turns out to be very satisfying and incredibly tasty! If you haven't tried eggplant combined with a nut filling, we highly recommend it!

Ingredients:

• eggplant - 2-3 pcs.;
• walnuts - 100 g;
• garlic - 2-3 teeth;
• sour cream (or mayonnaise) - 3-4 tbsp. spoons;
• salt to taste;
• vegetable oil - 3-4 tbsp. spoons;
• parsley or cilantro - 3-4 branches;
• hops-suneli - to taste.

Eggplant rolls with walnuts in Georgian recipe

1. We cut the washed eggplants along plates with a thickness of no more than 5 mm. It is most convenient to use a well-sharpened narrow knife or vegetable cutter for this purpose. We put the resulting slices in a convenient dish, sprinkle with salt and leave for 20 minutes, covering with a lid or plate on top. During this time, the vegetables will release moisture, and with it, any possible bitterness will go away.
   
2. While the eggplants are "resting", we are busy with the filling. To make the nuts better reveal their taste and aroma, put them in a dry frying pan and fry for 4-5 minutes over medium heat. Stir the kernels periodically for an even roast.
   
3. After removing from the stove, let the nuts cool down, and then chop in any convenient way. You can grind them in a mortar, cut them by hand, or use a blender or other kitchen equipment. The pieces of nuts should be small enough, but not tiny.
   
4. Finely chop the greens, pass the garlic cloves through a press (garlic press), mix with nut crumbs.
   
5. Add suneli hops and sour cream, stir (you can also use mayonnaise or unsweetened natural yogurt as a dressing). The filling should become a single and plastic mass. If the nuts are crumbling or the mixture tastes dry, add more sour cream (mayonnaise / yogurt). Salt if desired.
   
6. We wash the resting eggplants, remove moisture with paper towels. Using a silicone brush, grease the vegetable plates with vegetable oil on both sides and put them in a preheated dry frying pan. This method minimizes the amount of oil, so that the eggplant will not be overly greasy.
   
7. Fry the prepared plates on both sides over medium heat until golden brown. Then let them cool down.
   
8. Put 1-2 teaspoons of the filling on the edge of each toasted slice.
   
9. We fold the blanks into mini-rolls with nuts inside. Before serving, it is advisable to cool the stuffed eggplants on the refrigerator shelf, then the appetizer will better reveal the taste.
   

Eggplant rolls with walnuts in Georgian style are ready! Bon Appetit!

Description

Eggplants with nuts for the winter is a very tasty vegetable snack, the best of its kind, the recipe for which came to us from Georgian cuisine.
Georgian cuisine is one of the world's cuisines, in which vegetables are always preserved with the addition of garlic and hot peppers. All sorts of spices are also used to create dishes in Georgia, but we will not use them in this recipe with a photo, because we still want to enjoy the natural taste of canned fried eggplants with walnuts.
It is also worth noting the availability of the cooking process for the spicy eggplants we offer, it is so simple that it is simply impossible not to cope with it. When choosing vegetables, more questions probably arise, because this difficult stage includes several nuances.

Of course, in order to cook spicy eggplants for the winter with your own hands, it is recommended to use vegetables only at home, but not all housewives have gardens and summer cottages, and therefore many have to buy this ingredient in the store. When buying eggplants, special attention should be paid to their quality and ripeness. For canning, they should in no case be used overripe, since such eggplants often contain large seeds, which are very difficult to get rid of during the cooking process.
In addition to eggplants, in this step-by-step Georgian recipe with a photo, bitter pepper is also used, in this case it is recommended to take it exclusively in red. You should stop your choice of red pepper because it looks more appetizing, which means that a snack prepared with it at home will be more attractive.
So let's get down to cooking!

Ingredients

Eggplant with nuts for the winter - a recipe

The first step is to stock up on the ingredients you need to create a delicious eggplant snack for the winter. After that, place all the vegetables and other required components on your worktop, so it will be much more convenient to cook.

Before you start frying the prepared blue ones, they must be checked for bitterness. If this unpleasant aftertaste is present in vegetables, then they should be soaked in salted water for half an hour. Then the eggplants must be thoroughly washed and fried in a dry frying pan until golden brown. Note! When frying little blue ones, you do not need to use vegetable oil, since you need to ensure that all moisture comes out of them during the frying process.

Place all fried eggplant slices in a deep container to cool.

In the meantime, prepare a delicious nut marinade for the vegetables. To do this, take a blender with a chopping attachment and fill the bowl with peeled nuts. Then blend the contents of the blender bowl until crumbly. Pay attention to the photo below, it shows how the nuts should look after grinding..

Next, prepare the garlic and red hot peppers to make the marinade, then place these ingredients in one common blender bowl. Grind the garlic and pepper to a crumb state, and then send the resulting mixture to the crushed nuts.

Of course, you can grind all the ingredients with a meat grinder, but in comparison with a blender, this process takes many times longer. In any case, pour vinegar and vegetable oil into the mixture of nuts, pepper and garlic. Also, do not forget to add salt to the marinade. Important! When adding vinegar, the mass should be tasted periodically, so that in the end it does not turn out to be too sour. Stir the finished nut marinade thoroughly.

Cooking Eggplant Rolls begins with roasting the eggplant themselves. To do this, I wash the vegetable, cut off the caps and cut the eggplants lengthwise into thin strips about 0.5 cm thick.If your eggplants are bitter, salt each strip well and leave to lie down for 30 minutes, then rinse thoroughly with water and wipe all the eggplants dry with paper towels : The fried rolls will not sprinkle in this way during the frying process. At this time, chop the onions very finely and fry them in a pan with a small amount of vegetable oil over medium heat until transparent, light golden and set aside. The filling for the Eggplant Rolls will contain some of this onion. Put a flat-bottomed pan over medium-high heat, wait until it heats up and begin to fry the strips of eggplant. I do this without oil at all, in order to reduce the calorie content of the dish and get rid of unnecessary fat, which eggplants, like sponges, absorb under a clean one. Eggplant rolls without oil are just as tasty. Fry the strips for 1-2 minutes on each side until blush, covering with a lid in both cases. We put the finished eggplants in a plate, during the frying of all the pieces, they will have time to cool down a little. Delicious Georgian eggplant rolls will roll much easier this way. While all the eggplants are fried, prepare the filling. First, grind the nuts in a blender grinder. Eggplant rolls with nuts are incredibly delicious! By the way, if you don't like walnuts, you can replace them with cashews, almonds or hazelnuts - in all cases it will turn out great. Although I, for example, do not at all like to eat walnuts just like that, I really like all the dishes with their presence, so try it! Put fried onions, fresh peeled garlic, coarsely chopped cilantro, which can also be replaced with parsley if you don't like it, suneli hops, salt, pepper and lemon juice or vinegar, into the chopper. By the way, I have a very cool guide article about These life hacks, which I spied on famous chefs, saved many minutes of my life!

At the end, add a little purified water and grind everything to a homogeneous consistency. If the nut sauce is too thick, add a little more water and beat again. Stuffed eggplant rolls are saturated with the nutty taste and spice of Georgian spices! When the eggplant appetizer "Rolls with nuts and garlic" is ready for assembly, proceed to the process. Place the fried eggplant strip in the palm of your hand. Put 1 teaspoon of peanut sauce on the very edge and start rolling the eggplant roll from the edge with the filling to the very end. Eggplant and nuts are perfect. As a result, we get ready-made eggplant rolls in Georgian style, decorating the tops with a couple of pomegranate grains, which amazingly complement the taste of this spicy dish. Repeat the process with each ingredient and ... the eggplant rolls with nuts and garlic are ready! Another Georgian snack flaunts next to them. Phali from spinach , which I will talk about a little later 😉 Eggplant dishes (rolls in particular) are perfect for the New Year's table! And I will summarize.

Short recipe: Georgian eggplant rolls with nuts

1. We wash the eggplant, cut off the caps, cut into longitudinal strips approximately 0.5 cm thick, salt each strip and leave for 30 minutes, then thoroughly rinse the salt with running water and wipe the eggplant strips dry with paper towels.
2. At this time, clean the onion, chop it very finely and fry in a pan with a little oil over medium heat until transparent and light golden, then remove from heat and set aside.
3. Put a flat-bottomed frying pan on medium-high heat and fry each strip of eggplant on it (preferably without oil) on both sides for 1-2 minutes until a strong blush under the lid, put the finished eggplants in a separate plate.
4. At this time, we make a nut sauce: grind the nuts in a blender chopper, then add fried onions, peeled garlic, suneli hops, salt, pepper, coarsely chopped herbs and a little water there, grind everything again until smooth (you can add a little water if consistency is too thick).
5. Put the fried strip of eggplant in the palm of your hand, put 1 teaspoon of peanut sauce on the edge and twist from this end into rolls with filling, put on a plate and decorate with pomegranate seeds.
6. Now you know how to make Georgian Eggplant Rolls!

An appetizer, a side dish, a hot dish, preparations for the winter - what we do not cook from eggplants! This vegetable goes well with many foods, but the walnut adds a special tenderness to the eggplant dish. In summer and autumn, when there are especially a lot of fresh "blue" ones, it is worth pampering loved ones with delicious vitamin food prepared according to proven recipes.

How to cook eggplant with nuts

Fresh eggplants are perfectly combined with garlic, nuts, herbs, this allows you to create masterpieces of culinary art, which are rich in protein, vitamins, minerals, unsaturated fats, and fiber. Vegetables are prepared quickly, the main thing is to cut in advance and add salt so that they give off bitter juice. Nut kernels must be chopped, if desired, fry, it will be tastier and more piquant.

Eggplant Recipes with Nuts

There are many ways to process purple vegetables into delicious meals. Having mastered the classic recipe, you can add your own zest to it. The blue ones are good with tomatoes, cheese, feta cheese, mayonnaise, they can be cooked overnight, baked in the oven, grilled, in oil and without. There are many variations, but the main "friends" of eggplants are nuts (best of all, walnuts), garlic, spices and aromatic herbs.

In Georgian

• Cooking time: 1 h. 30 min.
• Servings Per Container: 6.
• Caloric content: 130 kcal.
• Purpose: appetizer, side dish.
• Cuisine: Caucasian, Georgian.
• Complexity of preparation: simple.

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

Ingredients:

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

Cooking method:

1. Slice the eggplants lengthwise.
2. Soak in salt water for half an hour.
3. Fry the slices in vegetable oil.
4. For the filling, grind the nuts, add chopped cilantro, parsley, vinegar, salt, pepper, chopped garlic.
5. Grease the eggplant tongues with the filling, sprinkle with onion rings, fold in half.
6. Let the dish soak.
7. Decorate with herbs and pomegranate seeds.

Rolls

• Cooking time: 45 min.
• Servings Per Container: 3-4 Persons.
• Caloric content: 129 kcal per 100 g.
• Purpose: for a snack table.
• Cuisine: Caucasian.

The end of summer, early autumn delight lovers of "blue", from which excellent dishes are obtained. Very tasty spicy, piquant eggplant rolls with walnuts, which are suitable for dinner and lunch, can decorate a festive table, and it takes very little time to prepare them. You can make the snack more nutritious by adding prunes, mayonnaise, sour cream, cottage cheese to the filling.

Ingredients

• eggplant - 3 pcs.;
• nuts - half a glass;
• garlic - 1 clove;
• onions - 1 pc.;
• cilantro, parsley - small bunches;
• vinegar or lemon juice - a quarter teaspoon;
• pomegranate seeds - for decoration;
• "Hops-suneli", pepper, coriander, salt;
• vegetable oil.

Cooking method:

1. Cut off the caps of eggplants, cut along strips, half a centimeter thick.
2. Salt, leave until juice appears.
3. Wash off the salt, dry the vegetables with a napkin.
4. Sauté finely chopped onion in vegetable oil.
5. Fry the eggplant slices in a dry skillet under the lid.
6. Grind the nuts with a blender, add fried onions, garlic, spices, salt, pepper, aromatic herbs, a little water and grind again.
7. Put a teaspoon of sauce on the edge of each strip, and you can wrap the rolls.
8. Decorate with pomegranate seeds on a serving platter.

Stuffed

Eggplant with nut filling is a great vitamin seasonal snack. Any vegetables are suitable as a "filler" - on their own or in combination with minced meat. But the nutty flavor makes this meal 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.
• Servings Per Container: 4 Persons.
• Calorie content of the dish: 135 kcal per 100 g.
• Purpose: appetizer.
• Cuisine: international.
• Complexity of preparation: a simple recipe.

Ingredients:

• eggplant - 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:

1. Cut off the "caps" of the blue ones, remove the pulp.
2. Put the eggplants in salted water to eliminate the bitter taste.
3. Fry the onion, add the pulp, simmer.
4. Add crushed nuts, pepper, parsley, salt.
5. Fill the eggplants with the walnut-vegetable mixture, cover with "caps", put in a mold, pour over with oil, add water.
6. Bake in the oven over medium heat.
7. Fry the flour in butter, dilute with milk, stir until smooth, warm up, then cool.
8. Combine the beaten eggs with milk dressing, pour over the eggplants and bake until golden brown.

With pomegranate

• Cooking time: 60-80 min.
• Servings Per Container: 6 people.
• Caloric content: 150 kcal.
• Purpose: to the festive table.
• Cuisine: dietetic.
• Complexity of preparation: easy.

This appetizer turns out to be hearty, aromatic, moderately spicy. Great for diet food if you fry vegetables in a dry pan. Pomegranate juice saturates the dish with pleasant sourness and makes the color beautiful. The given recipe assumes a large amount of nuts, they will add oiliness, aroma, satiety to food. You should not regret 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 glass;
• garlic - 2 cloves;
• cilantro - a bunch.
• onion - 1 pc.;
• pomegranate juice - 125 ml;
• hot chilli pepper - 1 pc .;
• hops-suneli - a quarter of a teaspoon, cumin, cinnamon, turmeric - on the tip of a knife (each spice);
• salt to taste;
• lean oil for frying.

Cooking method:

1. Salt the "blue" slices, leave for half an hour, then squeeze.
2. Fry until golden brown.
3. Nuts, garlic, herbs, onions must be carefully chopped, then diluted with pomegranate juice.
4. Add salt and spices.
5. Lay the fried eggplants in layers in a salad bowl, pouring over the sauce, sprinkle with pomegranate seeds and cilantro.
6. Put the food in the refrigerator to infuse.

With tomatoes

• Cooking time: 60 minutes.
• Servings Per Container: For 3 Persons.
• Calorie content of the dish: 150 kcal per 100 g;
• Purpose: garnish for a meat dish.
• Cuisine: Russian.
• Complexity: simple recipe.

To prepare this dish, it is better to take red and yellow, but always dense tomatoes, their slices will retain their shape even with prolonged stewing. The color of the eggplant-tomato snack will be bright, and the crushed walnut kernels will give it tenderness and richness. Greens are added to taste. The recipe is simple, but the result is always successful.

Ingredients:

• large eggplant - 1 pc .;
• tomatoes - 4 pcs.;
• salt to taste;
• ground black pepper - 0.5 tsp;
• vegetable oil - 100 ml;
• onion - 2 onions;
• crushed walnuts - 2 tbsp. l .;
• garlic - three prongs.

Cooking method:

1. Cut the eggplant into large cubes, fry in oil.
2. Add onion (half rings), salt, pepper and continue frying.
3. Pour boiling water over fresh tomatoes, remove the peel. You can cook the dish without doing this.
4. Cut each tomato into 4-6 pieces and send to the frying pan.
5. At the end add chopped garlic and nuts.
6. Serve warm.

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