Georgian eggplants - a recipe for making rolls with walnuts

Cooked with garlic and fresh cilantro (coriander) - a delicious seasonal dish that can decorate a holiday table and diversify the daily family menu. The piquant combination of taste of walnuts, garlic, cilantro, characteristic of Georgian cuisine, will give the meal the unique charm of the hospitable Caucasus. Georgian traditional eggplant rolls with nuts are quite a high-calorie and difficult-to-digest dish. The traditional recipe involves pre-frying eggplant slices in a large amount of vegetable oil, as a result of which they become saturated with overheated fats, losing their dietary value. Eggplant rolls with walnuts should be prepared in a healthy way to obtain a nutritionally valuable, easily digestible dish. In a healthy cooking method, eggplant slices are not fried, but baked in the oven or air fryer, using a small amount of refined olive oil to form a thin oil film on the vegetables, which preserves their juiciness during baking. The remaining ingredients of the dish are not heat treated. Walnuts, fresh cilantro, and garlic fully retain their beneficial properties and amazingly rich taste. Lemon or pomegranate juice gives the filling a slight sourness. For spiciness, you can add chili pepper if desired. If you have problems with the gastrointestinal tract, you should not get carried away with hot red pepper. The dish is recommended for dietary, vegetarian and healthy eating.

The photo shows eggplant rolls with walnuts, prepared using the oven. The dish is served chilled, garnished with chopped herbs.

Eggplant rolls with nuts - recipe

Wash the eggplants thoroughly with water. Cut into longitudinal slices 5 mm thick, immerse for two hours in a weak salt solution to eliminate excess bitterness characteristic of eggplant fruits (2 tablespoons of coarse salt per 2 liters of boiled cold water).
Place the eggplant slices in a colander. Let the saline solution drain. Do not squeeze so that the vegetables do not absorb excess oil during baking.
Coat the prepared vegetables with a thin layer of refined olive oil. Place on a baking sheet, oven rack or air fryer rack. We don't add salt. The plates were sufficiently salted during soaking.
Bake the eggplant plates in a preheated oven at 180 degrees for 10-15 minutes or in an air fryer on the middle rack at 260 degrees, high fan speed for 15 minutes.
Readiness is determined by softness. You shouldn’t wait for a crispy crust. The cooking time is selected individually: it depends on the power of the kitchen appliance and the electrical network at home.
Prepare the nut filling. Peel the garlic, wash it, dry it. Thoroughly wash the cilantro greens and dry them. Chop walnuts and garlic with a blender or meat grinder, add chopped cilantro, lemon juice (pomegranate juice), salt, red hot pepper. Mix thoroughly.
Cool the baked eggplant slices. Spread the prepared nut filling on them. We roll up eggplant rolls with nuts, garlic and cilantro. Fix with wooden skewers. Let the dish sit for half an hour.
Serve Georgian eggplant rolls with nuts, garnished with chopped herbs.

Snacks are an indispensable attribute of any holiday table! There can never be too many of them, so we offer another simple and affordable recipe - we prepare eggplant rolls with walnuts in Georgian style.

Despite its miniature appearance, the dish turns out to be very filling and incredibly tasty! If you haven't tried eggplant combined with nut filling yet, we highly recommend it!

Ingredients:

eggplants - 2-3 pcs.;
walnuts - 100 g;
garlic - 2-3 cloves;
sour cream (or mayonnaise) - 3-4 tbsp. spoons;
salt - to taste;
vegetable oil - 3-4 tbsp. spoons;
parsley or cilantro - 3-4 sprigs;
khmeli-suneli - to taste.

Georgian eggplant rolls with walnuts recipe

We cut the washed eggplants lengthwise into slices no more than 5 mm thick. It is most convenient to use a well-sharpened narrow knife or vegetable cutter for this purpose. Place the resulting slices in a convenient bowl, sprinkle with salt and leave for 20 minutes, covering the top with a lid or plate. During this time, the vegetables will release moisture, and with it any possible bitterness will go away.
While the eggplants are “resting”, we make the filling. In order for the nuts to better reveal their taste and aroma, place them in a dry frying pan and fry for 4-5 minutes over medium heat. Stir the nut kernels periodically to ensure even roasting.
After removing from the stove, allow the nuts to cool, and then chop them in any convenient way. You can grind them in a mortar, cut them by hand, or use a blender or other kitchen equipment. The pieces of nuts should be quite small, but not tiny.
Finely chop the greens, pass the garlic cloves through a press (garlic press), mix with nut crumbs.
Add suneli hops and sour cream, stir (you can also use mayonnaise or unsweetened natural yogurt as a dressing). The filling should become a single and plastic mass. If the nuts crumble or the mixture tastes dry, add more sour cream (mayonnaise/yogurt). Salt if desired.
Wash the resting eggplants and remove moisture with paper towels. Using a silicone brush, grease the vegetable plates with vegetable oil on both sides and place them in a preheated dry frying pan. This method allows you to minimize the amount of oil, so the eggplants will not be too greasy.
Fry the prepared plates on both sides over medium heat until golden brown. Then let them cool.
Place 1-2 teaspoons of filling on the edge of each toasted slice.
We roll the dough into mini rolls with nuts inside. Before serving, it is advisable to cool the eggplants with filling on the refrigerator shelf, then the appetizer will better reveal its flavor.

Georgian eggplant rolls with walnuts are ready! Bon appetit!

It can be considered one of the country's attractions. Throughout its history, it carefully preserves and continues the culinary traditions and customs of its people. A distinctive feature of Georgian cuisine is the use of a large number of seasonings, spices and hot sauces. Also, one of the main ingredients are nuts: hazelnuts, almonds and walnuts. Fresh herbs are always served for lunch and dinner, as well as cucumbers, tomatoes, radishes and capsicums. There are always a large number of snacks on the Georgian table. One of these is Georgian eggplant rolls with nuts.

Recipe for rolls with curd cheese and garlic

A light filling will make the dish even more tender. The recipe includes basil, which will give it a spicy note. As a soft cheese you can take: sandwich cheese, feta cheese, feta or ricotta.

Ingredients:

eggplants – 2 pieces;
soft cheese – 170 g;
garlic – 1 clove;
nuts – 60 g;
basil - a couple of sprigs;
olive oil – 20 g;
salt and pepper to your taste;
oil for frying.

Preparation:

Wash the “little blue ones” and cut off the ends of each one. Cut these vegetables crosswise into slices 0.5 cm thick. Place them in a bowl and generously salt them.

We leave it in this form for about 40 minutes, after which we take it out and rinse it to remove excess salt and released bitterness.

Fry vegetables in oil on both sides.

Place the prepared vegetable slices on a paper towel to allow them to cool and remove excess oil.

First, you need to remove the thin dark skin from the nut kernels. Then we chop them with a knife.

Rinse the basil in cool water and chop. Pass the peeled garlic clove through a garlic press.

Place the curd cheese in a bowl, add chopped herbs, nuts, and garlic. Add salt and pepper to taste, pour in olive oil, and mix the mixture.

Using a tablespoon, take a small portion of the filling and place it on the edge of the eggplant slice.

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Roll it up. We also fill the remaining slices. Place these curls in a heap on a plate.

These rolls look very beautiful not only in their entire form, but also when cut. They can be prepared quickly if you want to snack on something light. This food will be ideal on hot summer days if you want to lose weight and don’t want to consume heavy food. To further reduce the calorie content of the dish, you can grill eggplant slices without oil, and use low-fat cottage cheese instead of cheese.

Georgian eggplant rolls with nuts: step-by-step recipe

First you need to rinse the eggplants well, trim off the tops and cut them lengthwise into strips no more than half a centimeter thick. In order to remove bitterness from eggplants, you need to salt each strip separately, leave them for forty minutes, then rinse and remove water from the eggplants.

Next, let's prepare the onions. You need to peel it and cut it into small cubes. Fry the onion over low heat until a light golden crust forms. Onions will also be included in the filling of Georgian eggplant rolls with nuts, but for now they need to be put aside.

The next thing to do is fry the sliced eggplant strips in a pan. Fry over medium heat. There should be a little sunflower oil so that the eggplants are not very fatty. Frying time is approximately three to four minutes on each side with the lid tightly closed. Place the eggplants fried on both sides on a large plate and let them cool. Fragrant and tasty eggplant rolls with walnuts in Georgian style will be easier to roll. After frying the eggplant, you can start preparing the filling.

Finely chop the shelled walnuts in a blender. You can also use any other nuts for this filling. To them, one by one, add a bunch of coarsely chopped cilantro, peeled garlic, sauteed onion, salt, pepper and lemon juice. If necessary, you can add a small amount of boiled water. All ingredients for the filling must be ground well until smooth. The sauce for Georgian eggplant rolls with nuts is ready.

Next, you can proceed directly to forming the rolls. To do this, take a strip of fried eggplant and place two teaspoons of filling on the edge. We roll the roll from the edge on which the filling is laid out to the very end. and the prepared filling complement each other’s taste.

When all the rolls are formed, place them on a beautiful plate and sprinkle with pomegranate seeds, which also complement the taste of this snack. According to this recipe, preparing Georgian eggplant rolls with nuts will not be difficult. This is a tasty, aromatic, moderately spicy and satisfying snack.

Cooking eggplants: tasty and fast

First of all, you need to prepare all the ingredients. To do this, grind the nut using a blender to a crumb state. Now the cilantro is cut as finely as possible and then combined with the prepared nuts. Garlic, salt, pepper and seasonings passed through a press are also added here. This mixture is a filling for eggplants with nuts and garlic in Georgian style.

Eggplants should be thinly sliced lengthwise, without removing the skins. Of course, before doing this, the fruits should be thoroughly washed and the ends 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 greased with oil, then the filling is spread on them. The slices can be rolled up or simply folded in half, like a sandwich. These Georgian eggplants should be baked in the oven for about 20 minutes.

Some people don't like the skin of eggplants. However, when baked it becomes soft. If the fruits are peeled, they may fall apart into mush. Therefore, it is recommended to leave the skin on the fruit.

How to cook rolls?

Wash the eggplants well with water. Cut off the top. Cut into thin strips approximately three to four millimeters wide. Be sure to sprinkle each strip with salt to get rid of the bitter taste. Leave the eggplants for at least thirty minutes. Then we thoroughly rinse them under running water and dry them with paper towels.

Fry the eggplants on each side for about four to five minutes with the addition of a small amount of vegetable oil. Set the fried eggplants aside and begin preparing the filling for the rolls.

Grate the cheese. Next, grind the walnuts in a blender and add them to the cheese. Finely chop the parsley and garlic and add to the cheese and nuts. Salt to taste. Pour in mayonnaise and mix everything thoroughly until a homogeneous consistency is obtained. Now all that remains is to make the rolls. To do this, place a small amount of filling on one edge of the eggplant. We roll them from the edge with the filling to the end. Georgian eggplant rolls with nuts and cheese are ready.

Place the rolls on a plate with lettuce leaves and serve. Any filling is suitable for eggplants, but when combined with cheese they acquire an exquisite taste, thanks to a reliable recipe. Georgian eggplant rolls with nuts with photos are presented in this article.

Step-by-step preparation

Let's prepare the eggplants

Wash the eggplants (2 pieces). Using a sharp knife, remove the skin from only two sides, cut off the stalk and cut lengthwise into plates no more than 5 mm wide.
Place the chopped eggplants in a bowl, salt well and mix. Leave the vegetables in this form for 15-20 minutes, during which time all the bitterness will come out of the eggplants.

Preparing the nut filling

Place walnut kernels (150 grams) into a blender bowl.
Add spices to the nuts: utskho suneli, coriander seeds and kvitelli kavili (1 teaspoon of all spices) and red hot chili pepper (1/3 or 1/4 of a teaspoon).
Also add fresh coriander (15-20 grams) and garlic (3 cloves) to the blender bowl.
Add salt (1/2 teaspoon) to the blender bowl and grind everything into a homogeneous mass.
Add water (100 ml) to the mixture and blend it again with a blender until a fine, homogeneous mass of mushy consistency is obtained.
Place the nut mixture in a bowl or small bowl, pour in white vinegar (2 tablespoons) and mix well.
Peel the onion (1 medium size) and cut into small cubes.
Place the frying pan on the fire, pour in vegetable oil (1-2 tablespoons) and fry the onion until fully cooked, stirring it constantly.
Place the onion fried until golden brown in the nut dressing and mix well. The nut filling is ready. We move on to frying the eggplants and forming rolls.

Fry the eggplants and form into rolls

Rinse the eggplants under running water and squeeze each plate well.
Place the frying pan on the stove, pour in vegetable oil (2-3 tablespoons) and fry the eggplants on both sides until golden brown.
Remove the fried eggplants from the pan to a plate lined with paper towels to remove excess oil.
When all the pieces are fried, start forming the rolls. Place the nut filling (1 teaspoon) on the eggplant plate and distribute it evenly over the entire eggplant plate.
Roll the plate into a roll and place it on a plate.
Do this with all the overcooked eggplant slices. If the plate is short and does not wrap into a roll, simply fold it in half.
Place the finished eggplant rolls with nut filling beautifully on a plate and sprinkle finely chopped parsley or coriander on top.

Preparation

Eggplants must be washed and cut into thin long slices. Then you need to fry them on both sides. To get rid of excess oil, place the slices on a paper towel and then add salt to taste.

To prepare the filling, you need to chop the mushrooms and fry them in a frying pan. Then pour the pre-chopped onions and peppers into the pan. Salt the contents of the pan and fry. Grind nuts, garlic and herbs. Mix with oil and salt, then mix everything thoroughly. Pour the resulting mixture into the mushroom filling.

Place a tablespoon of filling on one slice of eggplant and roll into a roll. Repeat with the remaining “tongues”. The dish is ready.

Georgian eggplant rolls are a delicious garlic appetizer served chilled.

It is easy to prepare and very simple. You can never have too much, and most importantly, the dish is tasty and healthy.

Georgian eggplant rolls - general principles of preparation

Rolls are rolled from fried, baked or blanched flat slabs of eggplant.

The vegetable is cut lengthwise into thin, half-centimeter-thick strips and the bitterness is extracted from them. To do this, sliced “blue” ones are soaked in a cold saline solution or kept under light pressure, sprinkled with salt.

Before frying, the strips are thoroughly washed to remove any salt and bitterness remaining on them, and then dried thoroughly so that moisture does not get into the hot oil.

Traditionally, the filling for Georgian eggplant rolls is made from walnuts, garlic and herbs. It can be thick or pasty. The thick one is laid on the edge of the fried vegetable strips, and the pasty one is applied to them in a thin layer, after which it is rolled up to the very end.

The nut filling is moistened with vinegar, pomegranate juice, boiled water, mayonnaise or sour cream. For juiciness, add fried onions or roll it with pieces of tomatoes.

Georgian eggplant rolls can be prepared without nuts, replacing them with feta cheese mixed with boiled eggs.

The appetizer dish is served chilled, after half an hour in the refrigerator or simply cooled at room temperature.

What do they eat eggplants with in the Caucasus?

Nuts and garlic are favorite Georgian seasonings, integral ingredients of traditional sauces, without which it is impossible to imagine the national cuisine. They season meat, soups, and vegetables. Eggplants are no exception. They also love herbs and spices, moderately hot and aromatic.

To cook Georgian eggplants, in addition to the blue ones themselves, you will almost certainly need the following products, which “migrate” from recipe to recipe:

garlic, onion;
pepper – sweet and definitely chili;
tomatoes;
from spices – coriander, saffron, a mixture of peppers;
from greens - cilantro, basil, parsley;

The traditional taste of Georgian dishes is sour-sweet-spicy, so wine vinegar, pomegranate juice, and lemon are often used to season dishes. Eggplants go well with traditional Georgian sauces - satsivi, bazhi, which are based on walnuts.

Having the above-mentioned products in your kitchen, you can safely prepare eggplants in Georgian style, including preparations for the winter.

Georgian eggplant rolls - cooking tricks and useful tips

Eggplants absorb oil very intensively and in large quantities. To reduce its consumption, fry the vegetable in a non-stick frying pan and dip only in well-heated fat. You can omit frying and bake the “little blue ones” in a well-heated oven on a wire rack.

Spread the excessively oiled slices in one layer on a disposable towel and blot it, covering it with a second one. This will not only help remove excess oil, but also reduce the calorie content of the dish.

When drawing out the bitterness with salt, place the strips in a colander and place a deep bowl under it. The released bitter juice will not be absorbed back, but will drain through the holes in the colander.

Eggplant rolls look great on a holiday table next to

Wash the eggplants well and cut into thin slices, as shown in the photo.

A special vegetable cutter is ideal for such cutting; otherwise, you can use a regular kitchen knife. Sprinkle the top of the future rolls generously with coarse salt and set aside for 30 minutes. This will help extract excess moisture and bitterness from the eggplant.

While the eggplant slices are soaked in salt, you need to prepare the filling for the rolls. Sort through the walnuts, choosing only light, smooth pieces without black spots. Place them in a dry frying pan set over heat. Stirring frequently, fry for three minutes over medium heat, this will allow the kernels to dry out a little.

Then grind the nuts in a way convenient for you, for example, with a coffee grinder. You can grind the kernels to a very fine state, or you can leave medium-sized pieces.

Pour the nut mixture into a separate container and add a measured amount of high-fat sour cream to it. Mix well so that the sour cream covers the entire nut mass.

Peel the garlic cloves and chop them with a special press. Wash the parsley, shake off excess drops of water, and chop very finely. Add all ingredients to the prepared mixture and mix.

Rinse the eggplant strips with water to rid them of excess salt, pat well with a napkin, which will remove unnecessary moisture. Place the slices on a work surface and apply a thin ball of vegetable oil using a brush.

Place the pieces in a dry frying pan and fry on both sides until lightly golden. You should not pour oil into the frying pan, as the slices will absorb it, then they will become soft and may tear.

Transfer the eggplants to a plate, place the nut filling on the edge of each piece, and roll up. This must be done very carefully to avoid damaging the integrity of the eggplants.

Place the eggplant rolls with walnuts on a clean plate, cover with tomato slices, and garnish with herbs.

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