Georgian fried eggplant with nuts recipe. Eggplant with walnuts and garlic

Description

Eggplant 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 cuisines of the world, in which vegetables are necessarily preserved with the addition of garlic and hot peppers. Also, all kinds of spices are 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 of the spicy eggplants we offer, it is so simple that it is simply impossible not to cope with it. When choosing vegetables, probably, more questions 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 only home-grown vegetables, but not all hostesses 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. In no case should they be used overripe for canning, since such eggplants often contain large seeds, which are very difficult to get rid of during cooking.
In addition to eggplant, 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. It is red pepper that should be chosen because it looks more appetizing, which means that a snack prepared with it at home will be more attractive.
So, let's start cooking!

Ingredients

Eggplant with nuts for the winter - recipe

First of all, stock up on the necessary ingredients to create a delicious eggplant snack for the winter. After that, place all the vegetables and other required components on your worktop, so cooking will be much more convenient.

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 eggplant must be thoroughly washed and fried in a dry frying pan until golden brown. Note! When frying blue ones, you do not need to use vegetable oil, since you need to ensure that all moisture comes out of them during frying.

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

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

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

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

Georgian eggplant with walnuts is a very tasty, but at the same time easy-to-cook dish. It is noteworthy that several variations of the recipe are possible. At the same time, the final taste of the delicacy directly depends on how the ingredients are chosen correctly. It is 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 of eggplants with nuts and garlic in Georgian style 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 quite right. Rather, it is a berry, as well as tomatoes. But for most, it is associated, rather, with zucchini. Therefore, they are often referred to as vegetables.

Interesting information about the benefits of eggplant. Due to the presence of anthocyanins, this fruit helps to fight the harmful external effects on the body. It is noteworthy that only classical ones have 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.

Eggplants can also be used for anemia. They are also recommended for gout. Despite the fact that many people avoid eggplants, considering them high-calorie, fruits help reduce bad cholesterol. They also normalize metabolism.

It is also known about the benefits of the fruits of this plant for the heart. In eggplant, you can find a large amount of potassium, which undoubtedly helps the work of this muscle. Therefore, dishes from them, for example, Georgian-style eggplants with walnuts, are recommended for older people.

How to choose eggplant

To prepare a really tasty dish, you should take the choice of products seriously. Not everyone knows how to choose eggplant.

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

It is also worth paying attention to the color. Of course, there are different varieties of the plant, so it is impossible to say that the fruit should only be dark blue. However, you need to choose those fruits that have a uniform color, and they do not have visible damage, dents, cracks. Then eggplants with nuts and garlic in Georgian will be really tasty.

Fried eggplant: ingredients for the dish

For this recipe you need to take:

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

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

Cooking eggplant: tasty and fast

First of all, you need to prepare all the ingredients. To do 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 the press are also added here. This mixture is a stuffing for eggplants with nuts and garlic in Georgian style.

Eggplants should be thinly cut lengthwise, while the skins are not removed. Of course, before this, the fruits should be thoroughly washed 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 laid on them. The slices can be rolled up or simply folded in half like a sandwich. These eggplants in Georgian in the oven should be baked 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 pulp. Therefore, it is recommended to leave the skin on the fruit.

Spicy eggplants with nuts and cilantro

There are many recipes for this dish. For example, many people like spicy eggplant with Georgian style. There are also 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 hops-suneli seasoning;
• half a teaspoon of wine vinegar;
• salt;
• pomegranate seeds.

A dish prepared according to this recipe is obtained with a pleasant sourness.

How to cook

Eggplant cut into strips, thin enough. Then these slices are fried in vegetable oil on both sides until cooked. Now they can be laid out on napkins or paper towels. This will drain off excess oil.

For the filling, the nuts are crushed, but not to crumbs, leaving small pieces. Finely chop the garlic and cilantro. Now combine nuts, herbal mixture, vinegar, salt and seasoning. You can add a little warm water to make the mixture softer and more plastic. It is more convenient to mix it with your hands.

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

Spicy baked eggplant

In this dish, eggplant acts as a pate. 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 peeled nuts;
• one bulb;
• 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, the mixture of herbs and spices can be changed to your liking.

Cooking spicy food

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

Now preparing the dressing for the dish. Take the garlic and pass it through the press. Greens are also added here, which are cut finely. Chop the nuts in a blender and add to the bowl. Lemon juice is also poured here, all spices. Now the mixture should be infused.

Eggplant puree is mixed together 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, you can additionally decorate it with pomegranate seeds.

Another option is not to bring the baked eggplant to a state of porridge. If you cut them into small pieces, and then pour the sauce, you get a good side dish or an independent 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 cooking, the dish immediately captivates with its aroma. It can be changed to your liking, for example, to make it sharper or softer. However, each housewife can find her own recipe. In addition, eggplant is very useful for the body. And in baked form, they are also not high in calories.

For lovers of savory snacks with spiciness, Georgian-style prepared eggplants for the winter will take their rightful place in the pantry among other home stocks. The amazing characteristics of the resulting delicacy are achieved through the execution of a simple technology.

How to cook eggplant in Georgian for the winter?

If you want to make Georgian-style eggplants for the winter, recipes for preparing snacks and available recommendations will help you implement the idea efficiently and without any hassle.

1. Young eggplants are used without pre-treatment, while more mature ones are soaked in salted water to get rid of bitterness.
2. Depending on the recipe, vegetable slices are fried, baked, used in their original form or fermented in a marinade.
3. Among the most frequently used additional components are sweet and bitter peppers, garlic, tomato, all kinds of herbs and spicy additives.

Georgian eggplant caviar for the winter

A favorite delicacy for many will be Georgian-style prepared eggplants for the winter in the form of the most delicate caviar. The appetizer will turn out even tastier if the vegetable fruits are pre-baked until soft on the grill or in the oven, and then peeled. The spiciness of the delicacy can be adjusted by varying the amount of hot pepper.

Ingredients:

• eggplant - 2 kg;
• Bulgarian peppers - 250 g;
• tomatoes - 1.5 kg;
• hot pepper - 2 pcs.;
• carrots and onions - 0.5 kg each;
• oil - 200 ml;
• hops-suneli - to taste;
• vinegar - 2 tbsp. spoons;
• salt, sugar - to taste.

Cooking

1. Vegetables are cut and fried in oil.
2. Tomatoes and vegetable mass are combined in a common container, stewed for 40 minutes, seasoned to taste.
3. Punch the contents of the vessel with a blender, add vinegar.
4. Hot Georgian-style eggplant caviar is sealed in jars, wrapped until it cools.

Georgian spicy eggplant

Harvested spicy Georgian-style eggplants for the winter will allow you to fully appreciate all the advantages of Caucasian cuisine and enjoy its magnificent spicy notes. The finished snack is not only tasty and fragrant, but also has an incredibly appetizing, attractive appearance that will decorate any table.

Ingredients:

• eggplant - 2 kg;
• garlic - 2 heads;
• hot pepper - 3-4 pcs.;
• oil and vinegar - 120 ml each;
• salt, herbs - to taste.

Cooking

1. Chop and mix hot peppers, garlic and herbs.
2. Eggplants are fried in oil and tightly packed in jars, sprinkling the layers with a spicy mixture.
3. Pour a tablespoon of vinegar into each jar, sterilize for 20 minutes, cork Georgian-style spicy eggplants for the winter.

Georgian eggplant with walnuts

Harvesting eggplant for the winter in Georgian involves a combination of a base vegetable with walnuts, which often give Caucasian culinary compositions the right flavor. Crushed kernels are a component of a savory sauce, which is complemented by ruddy vegetable slices before corking in jars.

Ingredients:

• eggplant - 2 kg;
• walnuts - 1.5-2 cups;
• garlic - 1 head;
• cilantro and basil - 1 bunch;
• water - 300 ml;
• vinegar - 50 ml;
• salt, sugar and suneli hops for sauce - 1 teaspoon each;
• salt, vegetable oil.

Cooking

1. Eggplants are salted, and after 30 minutes they are browned on both sides.
2. Rub the nuts in a mortar or blender with garlic, herbs.
3. Water, salt, sugar, oil, vinegar, suneli hops are added to the nut mass.
4. Mix the fried vegetable with the sauce, lay out in jars.
5. The containers are sterilized for 20 minutes and eggplants with nuts are corked in Georgian style for the winter.

Georgian-style stuffed salted eggplants

Delicious Georgian-style stuffed eggplants will effectively complement any feast and will delight households and guests with excellent taste and nutritional characteristics. Grated carrots, garlic and greens are traditionally used as the filling, to which finely chopped chili is added if desired.

Ingredients:

• eggplant - 2 kg;
• carrots - 400 g;
• garlic - 1 head;
• cilantro, celery greens and dill - 1 bunch;
• hot pepper - 1 pc.;
• water - 2 l;
• vinegar and sugar - 1 tbsp. spoon
• salt - 3 tbsp. spoons.

Cooking

1. Eggplants are cut lengthwise on one side, boiled for 5 minutes, placed under a press.
2. Fill the cuts with a mixture of carrots, peppers, garlic and herbs, put the fruits in a container.
3. A brine is prepared from water, salt, sugar and vinegar and the workpieces are poured over it.
4. The vegetables are allowed to soak for 3 days at room conditions, after which the Georgian-style pickled eggplants are removed in the cold for at least 3 more days.

Pickled eggplant in Georgian

Having prepared blue ones in Georgian for the winter according to the following recipe, you can try them in a week, and for longer storage, sterilize for 40 minutes and seal tightly. Chopped nuts and finely chopped onions will add additional charm, richness and nutritional value to the appetizer.

Ingredients:

• eggplant - 2 kg;
• walnuts - 1.5 cups;
• garlic - 1 head;
• onion - 300 g;
• greens - 1 bunch;
• water - 0.5 l;
• pepper - to taste;
• salt - 2.5-3 tbsp. spoons.

Cooking

1. Eggplants are chopped into slices, poured with boiling water for 5 minutes, and placed under a press.
2. Nuts are crushed, mixed with herbs, garlic, pepper and onions.
3. Fill the slices with the mixture, roll up and place in jars.
4. Water is mixed with salt, the workpieces are poured with brine, covered with a lid and stored in the cold.

Fried eggplant in Georgian for the winter

Georgian eggplant is a recipe that can be performed with the addition of sweet bell pepper, which will make the dish even juicier, more aromatic and enrich the already excellent taste. The shape of the cut of the base vegetable is determined individually and can be presented in the form of cubes or medium-sized circles.

Ingredients:

• eggplant - 2 kg;
• sweet pepper - 0.5 kg;
• chili pods - 2 pcs.;
• garlic - 1.5 heads;
• sugar - 1.5 tbsp. spoons;
• vinegar - 125 ml;
• oil - 150 ml;
• salt - 1.5 teaspoons.

Cooking

1. Sliced ​​eggplants are fried in batches until golden brown.
2. Peeled peppers, chili and garlic grind in a blender, adding salt, sugar and vinegar, bring to a boil.
3. Lay the fried vegetable, boil for 5 minutes.
4. Georgian fried eggplants are corked for the winter.

Baked eggplant for the winter in Georgian

For the winter, cooked according to the following recommendations, it turns out to be amazingly fragrant and unusually tasty. The secret of success lies in the pre-cooking of the base product in the oven, which noticeably improves its characteristics and the properties of the workpiece.

Ingredients:

• eggplant - 2 kg;
• walnuts - 2/3 cup;
• cilantro, parsley and green onions - to taste;
• garlic - 1.5 heads;
• suneli hops - 1.5 teaspoons;
• wine vinegar - 50 ml;
• oil - 50 ml;
• salt - 1.5 teaspoons.

Cooking

1. Bake eggplant on a baking sheet at 190 degrees for 30 minutes.
2. Peel the fruit from the skin and cut the pulp arbitrarily.
3. The remaining components are mixed in a blender, combined with vegetable slices.
4. The mass is laid out in jars, sterilized for 15 minutes.
5. Eggplants are corked in Georgian style for the winter.

Georgian salad with eggplant and tomatoes

Harvesting eggplant for the winter in Georgian can be performed in the form of an appetizing one. In some cases, tomatoes are simply twisted in a meat grinder along with peeled garlic cloves, and for a more spectacular appearance, the fruits are cut into neat slices or slices.

Ingredients:

• eggplant - 2 kg;
• tomatoes and bell peppers - 0.5 kg each;
• onions - 250 g;
• garlic - 1 head;
• suneli hops - 1.5 teaspoons;
• vinegar essence - 0.5 tsp;
• oil - 100 ml;
• salt - 1.5 teaspoons.

Cooking

1. Roasted chopped eggplant.
2. Add slices of tomatoes, peppers and other ingredients from the list, bring the mass to a boil, boil for 5-10 minutes.
3. Corked in Georgian for the winter.

Georgian lecho with eggplant

Another popular version of a delicious preparation is Georgian lecho with. Added fragrant dry herbs, herbs and garlic will add a characteristic flavor to the appetizer. It is preferable to cut the vegetables coarsely, and additionally fry the eggplant slices, which will give the dish an unprecedented richness.

The cuisine of the Caucasian peoples is distinguished by its diversity and interesting combinations of products. Georgian dishes are a vivid confirmation of this. Acquaintance with this cuisine is best to start with appetizers and for the first time it is ideal to prepare such an appetizer as Georgian eggplants with nuts and garlic.

Ingredients

The grocery basket for this recipe should include items such as:

• eggplant in the amount of 3 pcs. (total weight not less than 500 g);
• walnut kernels 150-200 gr.;
• garlic - 3 medium cloves;
• greens: cilantro and (or) parsley - half a small bunch;
• natural yogurt or sour cream - 3-4 tbsp. l;
• salt - 1 teaspoon for preparing eggplant and no more than ⅓ for a nut layer;
• and pepper - ⅓ teaspoon or to taste;
• suneli hops - ⅓ teaspoon (if you don’t like the seasoning, you can do without it);
• vegetable oil 3 tbsp. l.;
• pomegranate seeds - ⅓ cup.

For an alternative recipe for nut filling, instead of yogurt (sour cream), you should take wine vinegar or diluted citric acid (1 tbsp.).

The process of preparing eggplant rolls with walnuts in Georgian is best divided into two stages: preparatory and main.

Food preparation

Before proceeding with the assembly of Georgian walnut rolls, it is necessary to prepare all its components, that is, cut, grind, etc.

1. Eggplants need to be washed, cut off the tails and hats and cut into longitudinal strips with a width of at least and not more than 0.5 cm. In order for the vegetable not to be bitter and excess moisture to be removed from it, sprinkle each strip on both sides with salt and leave for twenty minutes. After this time, rinse off the salt with running water, and blot the eggplant slices with a regular or paper towel.
2. Walnut kernels should be fried in a pan for 2-3 minutes, then cool and grind with a blender to a powder consistency. If there is no blender, then a coffee grinder or mortar will do. In extreme cases, you can use a rolling pin - for this, the kernels are folded into a plastic bag, then the rolling pins are taken and rolled over the bag of nuts several times. If you don’t even have a rolling pin at hand, then you will need to spend time chopping nuts with a knife.
3. Greens (parsley, cilantro) wash, dry and finely chop.
4. Mince the garlic cloves with a garlic press.

To prepare Georgian eggplant rolls with nuts according to the recipe, you will need the following kitchen utensils:

• a frying pan if the eggplants will be fried on the stove or a baking sheet - if in the oven;
• a bowl or pan for the nut mixture;
• a wide dish for ready-made snacks.

Recipe

1. Eggplant strips can be fried in two ways: in vegetable oil in a pan and in the oven. Baking time in the oven - 15-20 minutes at a temperature of 180 degrees. Pre-eggplant plates must be greased with vegetable oil and turned over during cooking so that both sides are well baked. In both cases, the vegetable should be fried until browned. “It’s better to go the second way, then the eggplant will not absorb a lot of oil and will not fall apart during rolling into a roll.”
2. Chopped greens, garlic, salt, pepper and suneli hops should be added to the chopped walnut kernels. Mix the dry ingredients well or grind them again with a blender and only then add yogurt (sour cream).
3. The nut filling is laid out on eggplant strips, after which they are twisted into a roll. The mixture can be evenly distributed along the entire length of the strips, or it can be spread on their wide part and then rolled up. The amount of filling should be such that it does not flow out of the roll.
4. Stuffed eggplant should be laid out on a wide dish and sprinkled with pomegranate seeds on top of each roll.

The appetizer is served both hot and cold. The temperature of the dish does not affect its taste in any way. Rolls can be heated in the microwave or in the oven.

As an alternative option for preparing stuffed eggplants, there is another recipe for nut filling without yogurt (sour cream). Instead, you should take wine vinegar or citric acid (the amount is indicated in the “Ingredients” section). This option involves additional heat treatment. After all its components are mixed, add half a glass of drinking water to the mixture and put it on medium heat for 7-10 minutes. The result is a spicier and more delicate version of the nut filling.

Thus, it will not be difficult to cook one of the national dishes of Georgia, and the result will not differ from the appetizers prepared by Georgian housewives.

An appetizer, a side dish, a hot dish, preparations for the winter - what we don’t cook from eggplant! This vegetable is combined with many products, but the walnut gives a special tenderness to the eggplant dish. In summer and autumn, when there are especially many 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 them in advance and add salt so that they give off bitter juice. Walnut kernels must be crushed, if desired, fry, it will be tastier and piquant.

Eggplant Recipes with Nuts

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

in Georgian

• Cooking time: 1 hour 30 minutes
• Servings Per Container: 6.
• Calories: 130 kcal.
• Purpose: appetizer, side dish.
• Cuisine: Caucasian, Georgian.
• Difficulty 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 features can be varied at the request 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 yummy is on the table.

Ingredients:

• eggplant - 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:

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

rolls

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

The end of summer, early autumn delight lovers of "blue ones", from which excellent dishes are obtained. Delicious spicy, spicy 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 appetizer 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 of a teaspoon;
• pomegranate seeds - for decoration;
• "hops-suneli", pepper, coriander, salt;
• vegetable oil.

Cooking method:

1. Cut off the caps of the eggplants, cut lengthwise into 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 eggplant slices in a dry frying pan under the lid.
6. Grind 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. Garnish 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" - by themselves 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: 4 persons.
• Calorie content of the dish: 135 kcal per 100 g.
• Purpose: snack.
• Cuisine: international.
• Difficulty of preparation: a simple recipe.

Ingredients:

• eggplant - 4 pcs;
• onion - 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, take out the pulp.
2. Put the eggplant in salted water to eliminate the bitter taste.
3. Fry the onion, add the pulp, simmer.
4. Pour crushed nuts, pepper, parsley, salt.
5. Fill the eggplants with the nut-vegetable mixture, close with “hats”, put in a mold, pour over with oil, add water.
6. Bake in the oven on medium heat.
7. Fry the flour in butter, dilute with milk, stir until smooth, warm, then cool.
8. Combine beaten eggs with milk dressing, pour eggplant and bake until golden brown.

with pomegranate

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

This appetizer is hearty, fragrant, moderately spicy. Great for diet food, if you fry vegetables in a dry frying pan. Pomegranate juice saturates the dish with pleasant sourness and makes the color beautiful. The above recipe involves a large number of nuts, they will give the food oiliness, aroma, satiety. You should not feel sorry for 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.;
• suneli hops - a quarter of a teaspoon, zira, cinnamon, turmeric - on the tip of a knife (each spice);
• salt - to taste;
• vegetable oil for frying.

Cooking method:

1. Salt the “blue” sliced ​​\u200b\u200bin slices, leave for half an hour, then squeeze.
2. Fry until golden brown.
3. Nuts, garlic, herbs, onions must be thoroughly chopped, then diluted with pomegranate juice.
4. Add salt, spices.
5. Lay the fried eggplants in layers in a salad bowl, pour over the sauce, sprinkle with pomegranate seeds and cilantro.
6. Put the food in the refrigerator to infuse.

With tomatoes

• Cooking time: 60 minutes.
• Number of servings: for 3 persons.
• Calorie content of the dish: 150 kcal per 100 g;
• Purpose: garnish for a meat dish.
• Cuisine: Russian.
• Difficulty: 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 appetizer will be bright, and crushed walnut kernels will give it tenderness and richness. Greens are added to taste. The recipe is simple, but the result is consistently 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 cloves.

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 skin. You can cook a dish without doing it.
4. Cut each tomato into 4-6 pieces and send to the pan.
5. At the end, add chopped garlic, nuts.
6. Serve warm.

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