Appetizer eggplant with garlic slices in Georgian

Step-by-step cooking

1. Step 1:

   

   How to make a snack eggplant slices with garlic in Georgian in a frying pan? Prepare all the necessary ingredients. It is best to cook this dish in summer or autumn, during the eggplant season. Take young vegetables, without damage to the peel, but not too thin, so that it is convenient to wrap the filling. It is better to prepare mayonnaise yourself - it is much more useful, 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 0.4-0.6 cm thick slices .

3. Step 3:

   

   To remove the bitterness inherent in eggplants, they need to be soaked in saline solution. To do this, in a deep container (I took a saucepan), dilute a teaspoon with a slide of salt in a liter of water. Put the chopped eggplants there and leave for 30 minutes. So that they are all in solution, put a small load, for example, a lid of a smaller diameter.

4. Step 4:

   

   While the eggplants are soaking, prepare the filling. To do this, all the ingredients need to be crushed in any way convenient for you. This time I decided to do it with a combine harvester. Remove the tough stems and flaccid leaves from the greens, rinse and dry. Wash the onion and garlic thoroughly, peel and cut into large pieces. Put nuts, garlic, onions and herbs in the bowl of the combine.

5. Step 5:

   

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

6. Step 6:

   

   At high speeds, grind the filling until smooth. Put the filling in the refrigerator while you are doing the eggplant.

8. Step 7:

   

   Wash the eggs with special food soap, dry them. Add a pinch of salt and whisk with a fork or whisk. Adding salt simplifies the process of beating eggs.

9. Step 8:

   

   Drain the saline solution from the eggplant and dry each circle. If water remains on them, it can provoke splashes of oil during the frying process. Dip each circle on both sides into the egg. Thanks to this, eggplants will not absorb too much oil when frying.

10. Step 9:

    

    Preheat the pan, pour the oil and heat it up. Fry the eggplants on medium heat on both sides until lightly browned. Add oil to the pan as needed. Spread the eggplants on paper towels folded in several layers so that the excess oil goes away.

11. Step 10:

    

    Proceed to the formation of lobules. To do this, take a circle of eggplant and put about a teaspoon of nachica in its center.

12. Step 11:

    

    Then fold the eggplant in half, forming a slice. Hold it for a few seconds so that the filling sticks to the eggplant and release.