There are many recipes for garlic snacks. Georgian eggplant rolls are a delicious garlic appetizer served chilled.
Preparing is easy and very simple. Many never happen, and most importantly - the dish is tasty and healthy.
Georgian eggplant rolls - general cooking principles
• Rolls are rolled from fried, baked or blanched eggplant flat plates.
• Vegetables are cut lengthwise, thin, half a centimeter thick, in strips and bitterness is drawn from them. To do this, chopped "blue" soaked in cold saline or kept under light oppression, sprinkled with salt.
• Before frying, the strips are washed well from the remaining salt and bitterness on them, after which they are thoroughly dried so that moisture does not get into the hot oil.
• Traditionally, Georgian eggplant roll filling is made from walnuts, garlic and herbs. It can be thick or pasty. Thick spread on the edge of the fried strips of the vegetable, and pasty applied to them with a thin layer, after which they are rolled up to the very end.
• Moisten the nut filling with vinegar, pomegranate juice, boiled water, mayonnaise or sour cream. For juiciness, add fried onions to it or roll rolls with pieces of tomatoes.
• Georgian eggplant rolls can also be cooked without nuts, replacing them with feta cheese mixed with boiled eggs.
• The appetizer is served chilled after half an hour in the refrigerator or just cooled at room temperature.
Georgian eggplant rolls with fried onions
Ingredients:
• three medium eggplants;
• half a glass of peeled walnuts;
• table 9% vinegar - 1/4 tsp;
• large clove of garlic;
• head of a bitter onion;
• refined vegetable oil;
• a small bunch of fresh dill or cilantro;
• hops suneli.
Cooking method:
1. Place the sliced eggplant in a colander, pouring with salt, and leave for half an hour. To prevent them from absorbing the released bitterness, be sure to set the colander on a deep bowl of a smaller diameter. After that, rinse well with water and dry with a towel.
2. Chop the onion into medium-sized cubes.
3. Pour a couple of tablespoons of oil into a pan and heat it well over low heat, add onion and fry it until golden. When mixing, be careful not to burn.
4. In a clean frying pan, heat a little refined oil and fry the eggplants on it, two minutes on each side. To reduce the calorie content of the dish, oil can be omitted.
5. When removing from the pan, put the “little blue ones” in a bowl. During the frying of the entire portion, they will slightly cool, the peel taken by a hard crust will soften, and it will be quite simple to roll the rolls.
6. Put the nuts in a deep bowl, chop with a blender. Add the fried onions, chopped herbs and garlic. Pour in the vinegar, it can be replaced with lemon juice, pour the hops-suneli. Lightly salt, add a little drinking water and bring, interrupting with a blender, to a pasty consistency. If the paste is too thick, dilute it with some water.
7. On the edges of the fried eggplant strips, put a spoonful of the filling and roll all the rolls.
Georgian eggplant rolls with pomegranate juice
Ingredients:
• small eggplant - 3 pcs.;
• 200 gr. peeled walnuts;
• garlic;
• a small handful of pomegranate seeds;
• olive oil;
• two tablespoons of pomegranate juice;
• 100 gr. green cilantro.
Cooking method:
1. In two liters of water, dissolve, stirring, a couple of tablespoons of coarse salt and lower the "little blue" sliced with longitudinal plates into the saline solution.
2. After two hours, fold the strips into a colander and allow the moisture to drain well, but do not squeeze.
3. Lubricate the dried eggplant on both sides with olive oil, spread over the wire rack, and put the bake for 10 minutes in an oven warmed up to 180 degrees.
4. To “bake” the blue ones evenly, set the grate to about the middle level. Do not wait for the formation of a crispy crust, as soon as the flesh becomes soft, get out.
5. Wash and dry the cilantro well, spreading it over a linen napkin.
6. Pass the walnut kernels through the smallest grate in the meat grinder. Add chopped garlic, finely chopped cilantro and pomegranate juice, mix. Salt, you can add red hot pepper.
7. Cooked the filling, prying the servings with a teaspoon, put on the edges of the cooled eggplant and twist them.
8. Carefully place the rolls in a flat dish and lay a few pomegranate seeds on top of each.
Georgian eggplant rolls with cheese
Ingredients:
• two medium eggplants;
• 60 gr. any hard cheese;
• acute adjika "In Georgian" - 0.5 tsp;
• garlic;
• 50 gr. low-fat mayonnaise;
• several branches of fresh parsley;
• high quality vegetable oil;
• walnut kernels - 70 gr.
Cooking method:
1. Sprinkle thin long strips of eggplant with salt, and leave for half an hour, laying in a colander. Be sure to place a small load on top to make bitterness faster and better off. Then rinse thoroughly and dry well from moisture, otherwise the oil will splatter when frying.
2. Fry the dried plates in a small amount of hot vegetable oil on both sides. Do not overcook, remove as soon as they become moderately soft, and immediately spread on a disposable towel.
3. Grate the cheese on a fine grater. Combine cheese crumbs with crushed garlic, chopped nuts in a meat grinder. Add mayonnaise and mix the nut stuffing well.
4. On one side, saute the fried eggplant plates with adjika, put a bit of filling on the edge and roll in the form of rolls.
5. Put the finished products on a dish, sprinkle with chopped parsley and let stand for 20 minutes. After that, serve.
Georgian eggplant rolls with nut paste and tomatoes
Ingredients:
• four small eggplants;
• five stalks of green dill and the same amount of cilantro;
• garlic head;
• kernels of walnuts - 1 tbsp .;
• sour cream 20% fat - 320 gr.;
• non-aromatic sunflower oil;
• four medium-sized tomatoes.
Cooking method:
1. Bake in the oven or lightly fry in a pan, in oil, sliced into long, thin strips of eggplant.
2. First remove the bitterness from them by soaking the plates in salt water. Put two tablespoons of salt in two liters of water.
3. With a knife, finely chop the dill with parsley, combine. Rub the garlic finely on a grater, grind it with salt and add to the chopped greens.
4. Here also put the nuts chopped in the coffee grinder, sour cream and mix thoroughly.
5. Cut the tomatoes into small, thin slices. It is best to take meaty tomatoes with the least amount of seeds.
6. Gently cool the “blue” ones with salt, apply a thin layer of nut paste on the plates and let lie down for a quarter of an hour.
7. After that, put a slice of tomato on the edge of each strip and wrap it.
8. Serve gently spreading on a large serving plate, sprinkling with chopped herbs on top.
Georgian fried eggplant rolls with feta cheese and eggs
Ingredients:
• two eggplants;
• two boiled and one raw egg;
• salted feta cheese - 150 gr.;
• half a glass of 20% sour cream;
• garlic - to taste;
• wheat flour - 2 tbsp. l .;
• lean, frozen out oil.
Cooking method:
1. Boil long eggplant slices in slightly brackish water for three minutes, cool and dry.
2. In a deep bowl, on a medium or fine grater, rub the boiled eggs and feta cheese. Add crushed garlic, finely chopped parsley and a yolk of a raw egg, mix.
3. On dried plates of vegetables from one edge, put a little filling, roll up. Stick the resulting rolls with a toothpick and leave the products for 10 minutes.
4. Carefully, so as not to turn around, remove the toothpicks and dip the products in whipped protein. Then roll in flour and fry on each side, cool.
5. Mix sour cream with garlic chopped on a fine grater. After cooling, put the dish in a large plate, and pour the cooked garlic sauce on top.
Traditional Georgian eggplant rolls with nuts and feta cheese
Ingredients:
• 150 gr. salted feta cheese;
• medium-sized “blue ones” - 2 pcs .;
• a large clove of garlic;
• two tablespoons of sour cream or mayonnaise;
• ten nut kernels;
• a small bunch of basil;
• olive or non-aromatic vegetable oil.
Cooking method:
1. Cut the eggplants along, into strips no thicker than half a centimeter. Soak them for two hours in saline to extract bitterness from the “blue” ones. Then put the plates on a towel and wipe dry. Then lightly fry in vegetable oil over low heat. Fold in a bowl and let stand a little to soften the fried crust.
2. Crush nuts into crumbs, add small shavings of feta cheese. Pour the basil chopped with a knife and garlic mashed in a mortar. Moisten the nut mixture with sour cream or mayonnaise and mix thoroughly.
3. Place a little filling on the edge of the fried strips, wrap them with rolls and leave to stand for half an hour, laying them out on a wide dish.
Georgian eggplant rolls - cooking tips and tricks
• Eggplants absorb oil very intensely and in large quantities. To reduce its consumption, fry the vegetable in a pan with non-stick coating and dip only in well-heated fat. It is possible to exclude frying and bake the “little blue ones” in a well-heated oven on a wire rack.
• Spread excessively oiled slices in one layer on a disposable towel and pat it dry, covering it with a second one on top. This will not only help remove excess oil, but also reduce the calorie content of the dish.
• Pulling the bitterness with salt, put the strips in a colander and substitute deep dishes under it. The secreted bitter juice will not be absorbed back, but will drain through the holes in the colander.
Eggplant rolls look great on the festive table next to rolls of zucchini with cheese.
