Eggplant with nuts

Category: Vegetable and fruit dishes
Kitchen: georgian
Eggplant with nuts

Ingredients

Eggplant 1 kg.
Walnuts 100gr
Garlic 4 cloves
Onion 1 head
Fresh coriander 1 bundle
Parsley, celery, basil 4 branches
Ground coriander seeds 1 tbsp. l
Ground fenugreek seeds 1h l
Imeretian saffron 1h l
Wine vinegar 9% 1 tbsp. l
Garnet 0.5pcs
Hot red pepper taste
Salt taste
Vegetable oil for frying

Cooking method

  • I want to post a New Year's eggplant recipe. Now, when buying a kilogram of eggplant is not a problem, this dish will decorate your festive table. In the photo, a summer photo and grenades were not available. Not ripe yet. Therefore, in the photo without grenades. Cut medium-sized eggplants in half lengthwise and sprinkle generously with salt Leave for 40 minutes for the eggplant to release its bitterness. Then rinse and pat dry. Fry in sunflower oil with the lid on. Fry on both sides. Place in a colander to drain excess oil. After cooling completely from each half with a spoon, carefully remove the pulp and put in a bowl. Be careful not to damage the skin. Finely chop the eggplant pulp. Add ground nuts, crushed garlic, thinly sliced ​​quarter-rings of onions, chopped herbs, all spices and vinegar. Mix everything well. Try it with salt. Add pomegranate seeds at the end. Stir gently, being careful not to damage the grains. Take the eggplant skin, put the filling on one half, about 1 tbsp. l. and cover with the other half of the skin. Garnish with pomegranate seeds when serving. 2 kg. eggplant is enough for a table of 15 people. Stored in the refrigerator for a week, if of course remains. The basilica is now of course not, but in the summer you can put it. It is very important to add cilantro and leafy celery for taste.

The dish is designed for

1 kg

Time for preparing:

1 hour

Cooking program:

Meat grinder, stove

brendabaker
Gayane Atabekova,
Guyana, how should you eat this dish correctly?
Would I be worried all the time so as not to accidentally swallow a pomegranate bone, and spitting them out at the festive table is inconvenient? And the skin is the same and you don't want to swallow and spit it out awkwardly?
I love this taste, but I'm always afraid to serve it on the festive table. How do you actually eat them?
Gayane Atabekova
brendabaker, Oksana eggplants are very soft. Cut with a fork or knife and fork. We eat with skin and pomegranates. Each eggplant contains several seeds. Eat and not feel. Nobody ever spits it out. If you don't like the skin, uncover and eat only the filling. The dish is delicious. Sweeps away instantly.
brendabaker
Gayane Atabekova,
Gayane, thank you very much for the clarification, since everyone eats with grains, then I will do the same.
Gayane Atabekova
brendabaker, Oksana to health. Do not regret it.
Marisha Aleksevna
Gayane, I really liked your recipe, such an unusual combination - eggplant and pomegranate seeds. Tell me, what are fenugreek grains, where can you buy them and can you do without them?
Anna73
Gayane, what if without saffron? lose a lot in taste? I love eggplant in all its variations, I haven't tried it according to your recipe, but I really want to.
Gayane Atabekova
Marisha Aleksevna, Marina blue fenugreek is utskho suneli. The girls wrote that Uzbeks were selling in the markets and they were in supermarkets. It is a part of suneoi hops. If you don't get it, you can do without it. The dish is delicious. Good luck.


Added Sunday December 18, 2016 9:17 PM

Anna73, Anna is sure that it will be possible to buy from Uzbeks in the market. Imeretian saffron is dried and crushed petals of marigold flowers.All the same, without saffron, it will not taste right. Search supermarkets in the spice section. And in general, whoever has a dacha can grow by himself.
_Milana_
Quote: Gayane Atabekova

And in general, whoever has a dacha can grow by himself.
Gayane, maybe you can tell me what varieties of marigolds are grown for food? There are so many of them: yellow, and orange, and red-brown, etc. And each has its own aroma. Surely not all are suitable for seasoning.
Gayane Atabekova
_Milana_, I saw both yellow and orange here. They are sold in bundles. We buy already ground. Orange gives better flavor and more intense color.


Added Monday, 19 Dec 2016 05:19

Be sure to put it in satsivi. It should turn out golden.
Masha Ivanova
Gayane Atabekova, Gayane! I wanted to ask you about saffron. Is it the Imeretian saffron you put in satsivi, or is it real, which is super-over-expensive? I have never tried it and I would not have dared to buy it myself, because I know that there is more fake than real. I just want to know what it should be according to the real recipe. You've probably tried the real one. What taste is it?
Gayane Atabekova
Masha Ivanova, Lena didn't even see the real one. It costs some crazy money. It is the Imeretian saffron that is put in. These are the petals of orange marigolds. His price is quite affordable. Search the market or supermarkets. I bought a whole glass today.
Masha Ivanova
Gayane Atabekova, Gayane, thank you! I have Imeretian. I wanted to know about the real one. Has anyone tried it.
SvetaI
Masha Ivanova, Elena, I have a real one. My husband from Iran brought me a bag. True, I have not tried it yet, but I think this amount will be enough for 100 years. Want to try it? - I can sleep!
Masha Ivanova
SvetaI, Svetik, thank you, kind soul! I would gladly come running to you to try, if I lived a little closer. (But you don’t promise anyone else, maybe I’ll catch up!). While I’ll wait for you to try and write your impressions.
kavmins
Masha Ivanova, idigo kashmir saffron costs 720 rubles for 1 g ..)) but who knows what quality it has .. back in Soviet times I bought saffron for pilaf, cakes were somehow not particularly impressed with the aroma, the color was beautiful. . but maybe it was also rather a fake ..)))
Masha Ivanova
kavmins, Marina! In fact of the matter. How many read about him (about the real one), everywhere they write-buy only from a very familiar seller, almost from the one who himself collects these stigmas. Almost everything else, they write, is fake. And where can one get him, such a collector of stigmas, when he never grew up with us.
Gayane Atabekova
Masha Ivanova, Lena, why do you need a real one?
Masha Ivanova
Gayane Atabekova, Gayane! I'd like to try what it is.
Gayane Atabekova
Girls here are a New Year's photoEggplant with nuts
LanaBu
Obaldennyi recept !!!
Spasibo! Https: //Mcooker-enn.tomathouse.com/gallery/images/image.gif? Id = 16336612184
M @ rtochka
The recipe is really awesome!
I hate cilantro, but here it is so out of place! True, her husband did not understand her even here, she made him half without cilantro
Eggplant with nuts
Delicious!!
I bought eggplants, I will make mashed potatoes and freeze them, and I will cook them at least once in winter.
I was afraid that the pomegranate would be superfluous, in terms of bones. But they crunch pleasantly, do not interfere.
Gayane, thank you, thank you !!!
Gayane Atabekova
M @ rtochka, Dasha, to your health. Glad you liked it. You can just freeze the halves of fried eggplant, and cook in winter. In winter, there are also eggplants, but sometimes they seem to be normal on the outside, but spoiled inside.
M @ rtochka
Yes, they are in winter, but the price is inhumane. And they are not summer, they are completely different
And, by the way, someone asked about the skin, it also comes out soft, you don't feel it when bitten.

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