Eggplant with nuts in Georgian

Step-by-step cooking

1. Step 1:

   

   How to make eggplant rolls with nuts? Prepare the specified ingredients. Walnuts should be peeled. 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 fragrant. Wash and dry with paper towels fresh herbs (cilantro, basil, parsley, dill) and finely chop. If you use seasonal winter greens, it's better to take more.

2. Step 2:

   

   Wash the eggplants well. Dry with paper towels. Remove the peduncle. Cut into longitudinal plates (about 0.5-0.7 mm thick). To avoid bitterness in the taste, add salt to the vegetables, leave for 30 minutes. Drain the resulting liquid. In a frying pan, heat the vegetable oil with a high smoking temperature. Fry the eggplants on both sides over medium heat until browned. Put the ready-made "tongues" on paper towels that will absorb excess fat.

3. Step 3:

   

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

5. Step 4:

   

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

6. Step 5:

   

   Put the prepared nut mass (about 1 tbsp. l.) on the edge of the hot eggplant "tongues" (its narrow part) and immediately roll into rolls. It is better to spread the mixture immediately after frying the strips, since after cooling down, they will curl up badly into tubes. To prevent the rolls from disintegrating, fasten them with toothpicks. The dish can be decorated in another way. Simply spread the fried eggplant slices with the nut mixture. In this case, you do not need to collapse them.

7. Step 6:

   

   Ready-made Georgian eggplant can be served both hot and cold. To serve, put the washed and dried lettuce leaves on the dish first. Arrange the rolls beautifully on them. On top, decorate them with thinly sliced rings of onions or blue onions, sprigs of greens. Sprinkle the eggplants themselves with ripe pomegranate seeds.