Georgian eggplant rolls with walnuts
You can organize an evening of cuisine of this people by preparing a traditional Georgian dish. Beautifully decorated rolls look impressive on the table and taste amazing.
Ingredients:
- eggplants – 2 pieces;
- walnuts – 100 g;
- khmeli-suneli seasoning – 1/4 tsp;
- wine vinegar – 0.5 tsp;
- garlic – 4 cloves;
- red wine vinegar – 0.5 tsp;
- coriander seeds – 1/4 tsp;
- vegetable oil;
- a mixture of peppers and salt to taste;
- pomegranate seeds.
Preparation:
When buying “little blue” ones, it is better to choose even and smooth ones. It is easier to cut slices from them; the slices will be of the same thickness.
We cut off the stalk of this vegetable and remove the “spout” from the other side. Now cut the eggplants into long slices 5 mm thick. To do this, place the fruit in place of the cut “nose” and run the knife from top to bottom to cut a slice along the entire length of the eggplant.
Since this vegetable is bitter, let's do this. Sprinkle the slices with salt and rub it in lightly. Place these slices in a bowl for half an hour. During this time, the eggplants will release juice, which will contain most of the bitterness. Then we will salt it.
Interesting: Instant crispy lightly salted cucumbers
Grind the walnuts into a paste using a blender. Peel the garlic cloves and also grind them in a blender. Add the pepper mixture.
Combine garlic with walnuts, add seasonings and wine vinegar. Place the coriander grains on a board, press them with a knife blade, then chop them with this tool.
Mix everything. Pour vegetable oil into the prepared slices. Rub it in lightly. If you pour oil into a frying pan, the vegetables will quickly absorb it. And so, they will bake evenly, “giving away” the oil. Fry the slices on one side first.
Then turn it over to the other side and fry it as well. Place these pieces on parchment paper to remove excess oil.
Take a little nut mass, place it on one side of the first slice and roll it into a tight roll.
We fill and decorate the next slices in the same way. Place them on a plate and garnish with pomegranate seeds.
This fruit is also associated with Georgian cuisine. Pomegranate seeds also beautifully set off the eggplant rolls. That's why the dish looks amazing.
We offer another recipe in which eggplant will also play a leading role.
Home cooking
This is one of our favorite spicy cold appetizers. The combination of cheese and cottage cheese with herbs is very popular in the Caucasus, as well as eggplants and nuts. Eggplants are baked in slices, coated with a spicy filling, rolled into a tight roll, tightly wrapped in cling film and left in the refrigerator. Perhaps this dish has a special name in one of the languages of the peoples of the Caucasus, but in our family it was simply called - eggplant roll. All family recipes of Caucasian cuisine are at this link. All recipes with eggplants are at this link.
Compound:
- Eggplants – 2-3 pieces
- Garlic – 4-5 cloves
- Cottage cheese, homemade cheese or any pickled cheese - 250-300 grams
- Salt - to taste
- Sour cream - 1-2 tablespoons
- Fresh greens (cilantro) - a small bunch
- Walnuts - 100-200 grams
- Sunflower oil -1-2 tablespoons
How to cook baked eggplant roll with cottage cheese, cilantro, garlic and nuts, a simple recipe for a fantastically delicious cold appetizer
Cut the eggplants lengthwise into thin slices. My great-grandmother, according to whose recipes I cook all Caucasian dishes, did not peel the eggplants, but I like to peel them in strips.
Peel the eggplants and cut them into thin slices lengthwise
Grease the parchment with vegetable oil, lay out the eggplants and grease again with oil.
Place on parchment and grease with oil
Bake the eggplants in the oven at 180 degrees until golden brown. That's enough.
Bake eggplant slices until golden brown
Prepare the filling. Finely chop the garlic and herbs (parsley, basil, dill). Of course, I have cilantro; it is indispensable for Caucasian recipes.
Chop the herbs and garlic
Combine the filling ingredients - sour cream, herbs and garlic with cottage cheese. If the cottage cheese is wet, do not add sour cream; the filling should be dense and keep its shape. Cottage cheese can be replaced with homemade cheese or any pickled cheese, feta cheese, Adyghe, Imeretian, Suluguni, etc.
Mix cottage cheese, sour cream and herbs with garlic
Add salt to taste. Walnuts go well with eggplants. Add ground walnuts, actually the more, the tastier. Nuts will not only enhance the Caucasian flavor of the dish, but will also help the roll keep its shape. Today I have an option for allergy sufferers, and unfortunately, nuts are excluded. Stir, I mix in a blender. The spicy aromatic filling is ready.
Spicy aromatic filling for eggplant rolls
Spread cling film on the table. Lay out the cooled baked eggplants overlapping each other.
Place the baked eggplants overlapping on the film
Distribute the filling. (Of course, you can experiment with the filling, I am a supporter of a creative approach. If you love hard cheeses , grate them into the filling; you can’t imagine life without sausage, boiled pork, ham , cut them into thin slices and place them in one layer. Boiled eggs , please! Favorite vegetables : tomatoes, cucumbers and sweet peppers can also be cut into slices or strips and placed in the filling. The only requirement for the filling is that it must be sufficiently dry and dense).
Place curd filling
Using cling film, roll the filled eggplants into a roll.
Roll the filled eggplants into a tight roll
Lift together with the film and roll as in the photo.
Roll up using cling film
Wrap tightly with film. Place in the refrigerator for 2-3 hours. Baked eggplant roll with spicy curd filling is convenient to prepare in the evening for a festive table.
Cool baked eggplant roll with spicy curd filling
Remove the eggplant roll from the cling film. If the filling was dense, the roll holds its shape perfectly.
Remove the film from the eggplant roll with spicy curd filling
Cut the eggplant roll into slices.
Eggplant roll with curd filling
Baked eggplant rolls with cottage cheese, garlic and cilantro are ready.
Baked eggplant rolls stuffed with cottage cheese, cilantro and garlic
Eggplant rolls with spicy curd or cheese filling are a delicious, light, aromatic cold appetizer.
Light, aromatic appetizer, eggplant rolls with spicy curd filling
Spicy curd eggplant rolls with herbs and nuts will decorate both a family feast and a holiday menu.
Eggplant curd rolls with garlic and cilantro inspired by Caucasian cuisine
Bon appetit!
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.
Interesting: Chicken shawarma in lavash - how to properly prepare and wrap shawarma at home
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.
Recipe for “Eggplant rolls with curd filling”:
Cut the eggplants lengthwise into thin slices.
Pour in soy sauce and leave for 20 minutes.
Let's prepare the filling. Add an egg to the cottage cheese.
Chopped garlic and herbs.
Mix everything well and add salt.
Fry the eggplants with oil for 2 minutes on each side.
Place on a paper towel to remove excess fat.
Place 1 tsp on the wide part of the eggplant strip. curd filling.
Bake in an oven preheated to 180 degrees for 10-15 minutes.
Subscribe to the Povarenka group on VKontakte and receive ten new recipes every day!
Join our group on Odnoklassniki and receive new recipes every day!
Share the recipe with friends:
| Do you like our recipes? |
Eggplant rolls with cheese, tomatoes and garlic
This is a higher calorie recipe. It is created for those who are not afraid to gain weight. Others may choose low-fat cheese.
Ingredients:
- eggplants – 2 pieces;
- hard – cheese 120-150 g;
- tomatoes - 2 pieces;
- garlic – 2-3 cloves;
- hard-boiled eggs – 2 pcs.;
- dill - a bunch;
- mayonnaise – 90 g;
- salt;
- ground black pepper;
- vegetable oil.
Preparation:
Remove the stems from the eggplants. Cut the washed vegetables into long slices 5-7 mm thick. If you have “little blue” adults, then it is better to first remove the skin from them. If you are young, then you don’t have to do this.
To remove the bitterness, it is also better to sprinkle the slices with salt, then drain the resulting juice. But if you have a variety without bitterness, then this stage of work is not needed.
Now fry the slices on both sides in a wide frying pan until browned in oil.
If you want to speed up this process, then grease a baking sheet with vegetable oil, place eggplant slices on it, also grease them with a small amount of vegetable oil on top, cover with foil and bake for another 10 minutes. Then you need to remove the covering, turn the slices over to the other side and bake for another 5 minutes without foil. The finished slices will be left to cool.
To make the filling, grate the cheese on a coarse grater. Grind hard-boiled eggs in the same way. Finely chop the dill and add it to the bowl with the cheese and eggs.
We also put mayonnaise here, crushed garlic in a garlic press, salt and pepper the filling to taste and mix it.
We cut the washed tomatoes into 4 parts, remove the stem and cut these pieces into slices.
Let's prepare the rolls
Place the first slice of fried eggplant on the board. Place a tablespoon of filling on top and distribute it evenly over this slice.
Place a tomato slice on the narrow edge of the slice and begin to roll the eggplant strip into a tight roll. In this case, a slice of tomato should be visible from the hole, with the skin facing up. Perhaps it resembles mother-in-law's language.
Interesting: Delicious beef jellied meat - 5 recipes for making homemade jellied meat
Place the rolls on a plate in a circle so that the tomatoes are on the outside of the first row. We also lay out the second row in the shape of a ring, but smaller in size. Sprinkle the dish with chopped herbs on top. Serve it decorated like this.
The second name of this dish is “Mother-in-law’s tongue.” Perhaps the creator of this food thereby decided to immortalize his wife’s sharp-tongued mother. But this original snack will appeal to all family members. The following recipe will also help you decorate your table beautifully.
LiveInternetLiveInternet
Quote from SPANISH_RESTAURANT
Read in full In your quotation book or community!
Eggplant rolls with prunes and nuts
The dish that I propose to prepare is not only very tasty, but also beautiful. Eggplant rolls, with an amazing filling of hard cheese, prunes and nuts , will become a real decoration of the holiday table.
To prepare this dish, you do not need any special culinary skills, as it is easy and simple to prepare. But it will take a little time. To make the rolls tasty, you need to choose the “right” eggplants . They should be small and oblong. One more little trick I want to share. Before cooking, sliced eggplants must be placed in a container with salted water for 30 minutes. After lying in salt water, the eggplants will give off their bitterness, and during frying they will not spread. And also, so that the rolls do not turn out too fatty, the fried eggplants should be placed on a paper napkin to get rid of excess fat. From two eggplants I got 12 rolls. This dish goes very well with fresh vegetables, so I cut cucumbers and tomatoes for the dish.
To prepare eggplant rolls with prunes and nuts we will need:
- 2 oblong eggplants
- 100 gr. hard cheese
- 100 gr. walnuts
- 10 pieces. prunes
- 1-2 cloves of garlic
- Mayonnaise
- Vegetable oil for frying
- Salt
- Black pepper optional
- Vegetables for decoration
Let's prepare all the ingredients.
We peel the eggplants
Pour cold water into a container, add salt and place the chopped eggplants in it for at least 30 minutes . In the meantime, let's start with the filling.
Grate the cheese on a fine grater and place in a bowl.
Chop the prunes.
Add to grated cheese.
Grind the walnuts . I do this with a big knife.
Add to cheese and prunes. Squeeze the garlic here.
Season with mayonnaise and mix well. If necessary, you can add salt and pepper.
Remove the eggplants from the salted water and dry with a kitchen towel . This is necessary so that they do not “shoot” during frying.
Heat the frying pan well, add vegetable oil and fry the eggplants on both sides until golden brown.
To remove excess fat, place the fried eggplants on a paper towel or napkin.
Now you can start assembling the rolls.
Place a tablespoon of filling on one end of the eggplant.
We roll them up and chop them with special skewers, with the help of which they will hold better and will be more convenient to take. If there are no skewers, you can do without them.
Place the rolls on a large dish and place thinly sliced cucumbers and tomatoes on the sides of the dish. Decorate with dill.
The rolls should sit for 20 minutes , after which they can be served.
This is such a very appetizing, beautiful, richly flavored eggplant appetizer!
source
BON APPETIT!
How to make walnut rolls
A very interesting recipe that allows you to prepare a dish with a piquant sourness. Onions, garlic, lemon juice will help with this, and the seasoning will add flavor to the rolls.
Ingredients:
- eggplants - 2 fruits;
- walnuts – 50 g;
- onion – 1 head;
- hops-suneli – 1 tsp;
- garlic – 3 cloves;
- parsley – 1 bunch;
- lemon juice – 2 tbsp. l.;
- salt;
- vegetable oil.
Preparation:
We cut the eggplants in the same way as in the above cases.
Then fry the slices in a frying pan in oil on both sides, and then place them on a paper towel.
Chop the peeled onion and fry it in oil until soft.
Chop the washed parsley.
Grind the nuts in a blender. Combine them with herbs, add suneli hops, cooled fried onions, garlic pressed through a garlic press, lemon juice and salt.
Mix the filling thoroughly, place it on the narrow side of each slice, and roll it up.
This dish can be decorated with parsley sprigs, placing them between the rolls.
The same goes for other recipes. Then the greens will add rich summer colors to this food.
This appetizer can be prepared for a holiday, as it looks very impressive on the table. And if the mother-in-law is present at the family holiday, and she has a sense of humor, then her son-in-law can make these stuffed eggplants called “Mother-in-Law’s Tongue” for her. But other family members can also cook eggplants in such an interesting way. To prepare such eggplants for the winter, you can see my article Eggplants with walnuts and garlic for the winter
And if you want to master this process even better, then watch the video, which describes in detail how to prepare eggplant rolls.
Instructions:
The little blue ones need to be washed and - attention! - without removing the tails, cut in half lengthwise. The stem will help the “boats” retain their shape after boiling.
Place the blue halves into salted boiling water and boil for 7-10 minutes, depending on the size of the eggplants. We need them to become soft and not overcooked.
Meanwhile, crumble the cottage cheese into a bowl (you can mash it with a fork or your hands to make the filling more tender); Finely grate three cheeses (for example, Dutch), beat in an egg, add salt and pepper, chop finely and add clean fresh herbs, add chopped garlic.
Place the eggplant halves in a colander and pour cold water over them to cool faster.
Then carefully, to make a “boat”, take out the center with a spoon. Add the pulp to the filling and mix.
Fill the “boats” with cheese and curd filling - tightly, heaped - and place on a baking sheet or in a baking dish greased with sunflower oil (or better yet, cover with parchment and then grease).
Bake the eggplants with cottage cheese in the oven at 180C for half an hour until the filling is ready. The vegetables are almost ready, and when the cottage cheese and egg “set”, you can turn it off.
1. Wash the eggplants and cut into thin long slices, as shown in the photo. The recommended thickness of the pieces should not exceed 5-6 mm. Because slices that are too thick will not roll up, and thin slices will burn during frying and may tear.
Next, for those who feel bitterness in eggplants, dip them in salted water in a ratio of 1 liter to 1 tablespoon and leave for 30 minutes. This will help remove all the bitterness from them. After this, rinse the slices under running water and dry with a paper towel. Otherwise, during frying, when fat and water combine, there will be a lot of splashes that will stain the stove and kitchen walls.
2. Pour vegetable oil into a frying pan, heat and fry the eggplants on both sides until a light golden crust forms. Don't forget to season them with salt at this time.
Place the finished eggplants on a paper napkin and blot them on both sides so that it absorbs excess fat.
3. Squeeze the garlic through a press onto each slice of eggplant and pour a little mayonnaise. 4. Combine cottage cheese with a pinch of salt and finely chopped cilantro, which can be replaced with any greenery to taste. 5. Mix the curd filling thoroughly. 6. Place the curd filling on one edge of the eggplant and roll the appetizer into a roll. If the rolls do not hold well, then fasten them with beautiful skewers.
Appetizing eggplant rolls with cottage cheese and nuts are a delicious snack that has many recipes and variations. And this is not surprising; by changing the filling, you can get a new interesting dish every time.
This time I used medium-fat pasty cottage cheese, walnuts, garlic and fresh herbs. It turned out very tasty, moderately spicy and unusual.
I simply fried the eggplants stuffed with cottage cheese and nuts in sunflower oil. If desired, vegetable slices can be dipped in egg batter and fried until soft.
If you want to please your guests and family with a seasonal snack, prepare these eggplant rolls for your holiday table. Believe me, they will appreciate the dish.
Ingredients:
- 2 eggplants
- 50 ml sunflower oil
- 100 g pasty cottage cheese
- 50 g walnut kernels
- a small bunch of dill and parsley
- 1-2 cloves of garlic
- 2 tbsp. l. mayonnaise
- a pinch of ground black pepper
- salt to taste
How to prepare eggplant rolls with cottage cheese and nuts:
Wash the eggplants and trim the stems. Cut the vegetables into slices 0.5 centimeters thick, as required by the recipe for eggplant rolls with cottage cheese and nuts.
Place the eggplants in a deep bowl, generously salt them and leave for 15 minutes so that they release their juice and the bitterness goes away.
Then rinse the eggplants under running water and dry them with paper towels. Pour some vegetable oil into a non-stick frying pan. Fry the eggplant slices in it on both sides until golden brown, so that the eggplant snack rolls with cottage cheese look appetizing.
Place the finished vegetables on a plate with paper towels to remove excess oil. Cut the walnut kernels with a knife and chop using a blender or rolling pin. Separate the greens from the stems, wash and finely chop. In a separate bowl, combine soft cottage cheese, finely chopped nuts and herbs.
Add garlic, mayonnaise and ground black pepper passed through a press.
Mix the ingredients until the filling for eggplant rolls with cottage cheese becomes homogeneous.
Now that all the preparations have been made, you can begin to form eggplant rolls with cottage cheese and nuts. Place a tablespoon of filling on one edge of the fried vegetable slices. Let's roll up neat rolls and secure them with skewers if necessary.
Eggplant is a very tasty and healthy vegetable. It is served fried, baked and pickled. By stuffing it with various fillings, you can get a completely new dish every time. After reading today's publication, you will understand with cottage cheese.
