Georgian-Style Eggplant Rolls with Nuts

A savory, aromatic appetizer that will drive everyone crazy! Georgian eggplants with nuts will appeal to lovers of this vegetable and hot spices. Juicy and original rolls will not only be a pleasant addition to dinner, but also a decoration for the holiday table.
cook time: 30 min
Ava Prescott
Georgian-Style Eggplant Rolls with Nuts

Nutrition Facts (per serving)

150
Calories
13g
Fat
8g
Carbs
4g
Protein

Ingredients (4 portions)

Basic:

Garlic 3 clove
Salt to taste
Pepper to taste
Walnuts 150 g
White wine vinegar (in the original, the adapted recipe allows you to replace 3-4 tbsp with natural yogurt or sour cream.) 1 tbsp
Parsley 50 g
Bulb onions (for serving ready meals) 1 pc
Eggplant 2 pc
Pomegranate (for serving the finished dish) 10 g

Recipe instructions

Step 1

Step 1
How to make Eggplant with nuts in Georgian style? Prepare the following ingredients. Take shelled walnuts. 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 aromatic. Wash and dry fresh herbs (cilantro, basil, parsley, dill) with paper towels and chop finely. If you use seasonal winter greens, it is better to use more.

Step 2

Step 2
Wash the eggplants. Dry with paper towels. Remove the stem. Cut into longitudinal plates (about 0.5-0.7 mm thick). To remove bitterness from them, salt the vegetables and leave for 30 minutes. Drain the resulting liquid. Heat vegetable oil in a frying pan. Fry the eggplants on both sides over medium heat until golden brown. Place the finished “tongues” on paper towels to absorb excess fat. How to choose a frying pan and oil, read below the steps.

Step 3

Step 3
Grind the roasted walnuts using a blender (not very finely) or put the kernels in a bag and run over them with a rolling pin. Transfer them to a bowl. Add chopped fresh herbs and pressed garlic. Grind everything together again with a blender or pass through a meat grinder.

Step 4

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

Step 5

Step 5
Place the prepared nut mixture (about 1 tbsp) on the edge of the hot eggplant “tongues” (its narrow part) and immediately roll into rolls. It is better to lay out the mixture immediately after frying the strips, since once they cool down, they will not roll up well into tubes. To prevent the rolls from falling apart, secure them with toothpicks. The dish can be decorated in another way. Simply spread the fried eggplant slices with the nut mixture. In this case, there is no need to fold them.

Step 6

Step 6
Ready-made eggplant rolls with nuts and garlic can be served either hot or cold. To serve, first place the washed and dried lettuce leaves on the dish. Place the rolls on them beautifully. Top them with thinly sliced onion rings and sprigs of herbs. Sprinkle the eggplants with ripe pomegranate seeds. Bon appetit!

Additional rubrics

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