Georgian Spicy Eggplant & Garlic Appetizer

Excellent cold Georgian eggplant appetizer. Try it! The appetizer, eggplant with garlic slices in Georgian style, is spicy and very filling. The original appearance of the snack will decorate any festive feast. In addition to excellent taste and beauty, sliced eggplants can improve your health and lift your spirits.
cook time: 2h
Miles Denholm
Georgian Spicy Eggplant & Garlic Appetizer

Nutrition Facts (per serving)

90
Calories
8g
Fat
4g
Carbs
2g
Protein

Ingredients (8 portions)

Basic:

Garlic 3 clove
Salt 3 tsp
Ground coriander 0.5 tsp
Lemon juice (or 0.5 lemon) 1 tbsp
Water 1.1 l
Eggs (C2) 2 pc
Walnuts (Peeled) 100 g
Bulb onions 0.25 pc
Vegetable oil (For frying) 80 ml
Mayonnaise (Or thick sour cream) 80 g
Khmeli-suneli 0.5 tsp
Eggplant (2-3 pcs.) 1 kg
Green cilantro 20 g

Recipe instructions

Step 1

Step 1
How to make an appetizer of eggplant slices with Georgian garlic in a frying pan? Prepare all the necessary ingredients. It is best to prepare this dish in summer or autumn, during eggplant season. Take vegetables that are young, without damage to the skin, but not too thin so that it is convenient to wrap the filling. It is better to prepare mayonnaise yourself — it is much healthier, or replace it with thick sour cream. Take a large egg, or 2 smaller ones.

Step 2

Step 2
Wash the eggplants, dry them, remove the stems. Cut into circles 0.4-0.6 cm thick.

Step 3

Step 3
To remove the bitterness inherent in eggplants, they need to be soaked in a saline solution. To do this, in a deep container (I took a saucepan), dilute a heaped teaspoon of salt in a liter of water. Place the chopped eggplants there and leave for 30 minutes. To keep them all in the solution, place a small weight, for example, a lid of a smaller diameter.

Step 4

Step 4
While the eggplants are soaking, prepare the filling. To do this, all ingredients need to be crushed in any way convenient for you. This time I decided to do it using a food processor. Remove hard stems and limp leaves from the greens, rinse and dry. Wash the onion and garlic thoroughly, peel and cut into large pieces. Place nuts, garlic, onions and herbs in a food processor bowl.

Step 5

Step 5
Add lemon juice, water, mayonnaise, salt and spices. If you use lemon instead of juice, wash it, dry it with a towel or napkin and squeeze out the juice.

Step 6

Step 6
Grind the filling at high speed until smooth. Place the filling in the refrigerator while you make the eggplant.

Step 7

Step 7
Wash the eggs with special food grade soap and dry. Add a pinch of salt and beat with a fork or whisk. Adding salt makes beating eggs easier.

Step 8

Step 8
Drain the salt solution from the eggplants and dry each circle. If water remains on them, it may cause oil to splatter during frying. Dip each circle into the egg on both sides. This will prevent the eggplants from absorbing too much oil when frying.

Step 9

Step 9
Heat a frying pan, add oil and heat it. Fry the eggplants over medium heat on both sides until lightly browned. Add oil to the pan as needed. Place eggplants on paper towels, folded in several layers to remove excess oil.

Step 10

Step 10
Proceed to forming the slices. To do this, take a circle of eggplant and place about a teaspoon of nachiki in its center.

Step 11

Step 11
Then fold the eggplant in half to form a wedge. Hold for a few seconds so that the filling sticks to the eggplant and release.

Additional rubrics

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