Eggplant rolls with nuts and garlic

Eggplant rolls with nuts and garlic

Category: Vegetable and fruit dishes

Kitchen: georgian

Ingredients
Eggplant	2
Walnuts	100gr
Garlic	1 slice
Onion	1
Lemon juice	1/4 tsp
Salt pepper
Hmeli suneli
Parsley

Cooking method

• A wonderful, tasty, not beaten, original dish of Georgian cuisine.
• Well, what is important for me, it is not at all difficult and not troublesome to do it.
• Today we opened for ourselves the cafe of Georgian cuisine "Papa Miho" and that's where we ate such rolls all the time, I even asked the recipe, there was nothing to write down, but then I found a similar one on the Internet, or the same.
• Actually, the whole chip here is in the filling of walnuts, so we'll start with it.
• We wash and dry the nuts. Put in a mixer and grind.
• Finely chop the onion and fry. I must say right away that today the onion is very bitter because of the summer drought, and it would be better to scald it with boiling water in order to remove the bitterness, because of the onion I have a little bitter.
• Add onion to a mixer with nuts, salt, pepper, put parsley, garlic, suneli hops, pour lemon juice or vinegar. Once again we grind everything. We try, if necessary, add spices and a little water to taste.
• 
• Now we are preparing the eggplant. Cut, sprinkle with salt, leave for a while, then wipe and fry.
• Since I strive to reduce the oil, and they love eggplants, I decided to bake them on the grill. Previously, I tried to bake them on a skirvorod without oil at all, but it turns out rather dry, so I decided to make a compromise. I smeared the eggplant with a little oil brush and baked it on the grill.
• I cooled the eggplants, laid out the filling, rolled them up and that's it, you're done !!!
• 
• Try it, it's delicious !!
• 

Note

The collective intelligence has suggested how easy and fat-free eggplant can be cooked.
Can be grilled as in the recipe.
It is possible in the oven on a wire rack.
Can be in a crisp plate in the microwave.

And you can skip oil at all, or lightly grease each slice with a brush.

[Lerele]

Lerele, very neat rolls turned out!
I also tried similar in a cafe and remembered that, in addition to everything, they are also very satisfying.
Yes, roasting eggplants is always (for me) a hassle, you have to try the grill.
Thank you!

Class, I already like it! I also hardly eat eggplant because of the huge amount of oil absorbed during frying. Grill is the topic!

[eye]

eye, of course hearty, the nuts are still inside. They suppressed us a portion of 4 pieces, I ate 2 and 2 khinkalins, and that's it, I was full. This is the third time I've done it, it's very tasty for me.

And now the story, yesterday my husband was sent to the store and ordered to buy a couple of zucchini.
Comes, take out of the bag .. two eggplants
I say, what's this ?? He says to me in a blue eye - zucchini
I was already at a loss, and he speaks to me so thoughtfully, it looks like an eggplant, and it says zucchini on the label. I immediately remembered him about the fence and what was written on it.
So they laughed, and at the same time made rolls, although she was not going to.



Scarecrow, try it, not greasy, but not dry either, all the same, not really without oil.

I have been making such rolls for a long time, I did not know about onions only. I'll have to try with him, thanks. I bake eggplants in the oven when I need a lot and will be on the grill for a long time. And so I put it in slices on the grates and you're done. Moussaka and rolls are my favorite eggplant dishes

[NatalyTeo]

NatalyTeo, and you grease them with oil? Or just on the bars ??

Lareyechka, what a wonderful recipe. I love eggplants in all forms, let's wait for the summer. Yes, we have eggplants too, but the price is not humane and I don't know where they were grown, so I'm looking forward to summer.

Yes, by the way, I found for myself the most childish way to fry eggplant.In the microwave on a crisp plate, it turns out to be an average between baked in the oven and boiled, and yes, I grease them with a brush with sillicone vegetable oil. And much faster than in the oven.

[Lerele]

Lerele, delicious eggplant! I love them.
I also add pomegranate seeds to the filling, they add juiciness and light piquancy. And also cilantro.

[Gaby]

Gaby, thanks !! I have this crispareoka, I have never done it on it.
How many minutes do you need to do .. ?? And they are not rosy, or ..?
Jouravl, I finished the pomegranate yesterday and as I already wrote, I wanted to make a casserole with zucchini, but I had to use the eggplants, and no one bought the pomegranate, of course.
But even without it, it’s very tasty.

[Jouravl]

Jouravl, I finished the pomegranate yesterday and as I already wrote, I wanted to make a casserole with zucchini, but I had to use the eggplants, and no one bought the pomegranate, of course.
But even without it, it’s very tasty.

I have no doubt, tomorrow I will go for eggplants, everything else is in stock

Mmm, rolls, I love this thing.

I must say right away that today the onion is very bitter because of the summer drought, and it would be better to scald it with boiling water in order to remove the bitterness, because of the onion I have a little bitter.

Can go broke and buy a shallot, it is not bitter.

[Gaby]

Gaby, thanks !! I have this crispareoka, I have never done it on it.
How many minutes do you need to do .. ?? And they are not rosy, or ..?

It is necessary to try, approximately ten minutes, I poke with a fork, both gently and ready, but you can bring it to a state of ruddy, as in an oven with a thin baked crust and a state of light brown ruddy. And you can turn it over and brown it, but I don't. They turn out, as it were, steamed and slightly ruddy, again how long to hold. And you can bring to a state of ruddy, like in a frying pan, oven. I advise you to try and understand for yourself which stage will suit you. And most importantly, this baking method consumes little vegetable oil. 5 kg. (for my recipe) eggplant took 0.5 liters of oil in the summer (noticed) and cooked for about 2 hours without standing over the pan and at the same time I was doing other things. Done, took out, took off the finished ones, laid out the new ones, walked with a brush with oil and turned it on again. And again, you can walk with a brush once, or more, they will be more ruddy. You have to choose for yourself.

[Gaby]

Gaby, thank you, you still have to try and update this plate soon to change mikruy, and the plate is unused.
Kalyusya, no shallot, I did it spontaneously, without preparation, because my husband believes everything that is written, but I do not regret it
But I had a leek, I could have it, but I didn't even think about it.
But already today I somehow ran into an onion, I was making eggs and it was bitter, even then I thought, but then I did not even remember about it.

[NatalyTeo]

NatalyTeo, and you grease them with oil? Or just a grill ??

Just a little. I used to brush it with a brush, but now I add oil to my palm, add it and mix it. You can also do it completely without oil, lightly grease the grate so that it does not stick. And I also turn off the oven and I can leave it there so that it reaches the desired softness.
And in Georgia, sweet onions, we were there in September, so I added this onion wherever I could, in tomatoes and this sweet onion - mmm salad is delicious as

[NatalyTeo]

NatalyTeo, thanks for sharing. I only baked the halves in the oven, slices somehow did not occur to me.

Leleleechka, I looked at your photos, it seems like your eggplants are even more childish, they turned out drier than mine, so I take off my hat. And I bought a small grill, but there the plates are not removable (to wipe them off), so I did not dare to bake eggplants in the summer, everything is the old-fashioned way on a crisp plate. I will not wipe my post, maybe it will fit for someone. And read the topic about crisp plates, there you can bake a sponge cake and pizza and loaves in about 10 minutes and bake cutlets without oil.

[Gaby]

Gaby, I didn't have to wipe the plates, I wiped it with a sponge and then wiped it dry with a paper towel and everything. There was not much oil at all, and nothing was fried.
There was a little juice from the eggplant, so it darkened quite a bit.

Thanks for your experience, I should try to grill eggplant. If a little of course. My grill is small.

[Lerele]

Lerele,

In, "take the device" (c))). Nice and tasty snack. I love eggplant rolls. I knew that I would get hops-suneli in my taste (not very much I did it), but I put it out of harm)). I won't be better next time. And instead of some water, I really asked for and asked for ... sour cream. I nafigachil eggplants in thin slices on a slicer (I recommend whoever has it). I smeared with butter with a brush on both sides and fried in the grill. Fast enough, the slices are evenly thin and baked. The rolls are perfectly curled up and sent to infuse. Thank you!!

🔗

Natasha, what a beauty and yummy, however, as always with you.

[Scarecrow]

Scarecrow, wow, how beautiful and even, but I also have a slicer, but I didn't even think, I was scrambling with a knife and sawing eggplants.

And instead of sour cream, you can still use Philadelphia or Almette cheese

And thank you for the great report

[Lerele]

Lerele,

Try it with a slicer, really. Eggplant sheets will be perfect. The rolls do not even try to turn around, they are thin, pleasant to the tongue. I always saw with a slicer, I do not like thick eggplant leaves. Just do not leave the ones with a large glass for a long time. The lower ones are "steamed", as if "sprayed", then they are torn more actively when wrapping. This is not critical, but I forget about it every time)).

[Scarecrow]

Scarecrow, of course I will try, you have such neat
I immediately laid them out on a board so that they cool down faster and you could wrap them up right away, and it’s also more convenient to distribute the filling more evenly.
But in general, a good life hack, so as not to reproach, do not put a pile.

[Lerele]

Lerele,

I went, I pulled another out of the container)). Sooo delicious. We insisted, made friends with eggplant stuffed, fed from it and just yyyy))).

[Scarecrow]

Scarecrow, namely, that yyy, I gave my husband a little, put it off for the baby, she took it today, I reluctantly gave it myself, I wanted to eat everything
I will make the next time not from 2 eggplants, but more.

[Lerele]

Lerele, Irish, catch it. True, I added cottage cheese, there was no homemade cheese. Delicious
Thanks for the kick

[Jouravl]

Jouravl, oh, what a beauty !!!! I can imagine how delicious it is. I would now

Congratulations on your well-deserved victory in the "Best Recipe of the Week" competition

[Lerele]

Lerele, congratulations on the medal! The recipe is just wow !!! And ahead of the vegetable season. Thank you!

[Lerele]

Lerele, Congratulations on the Medal!)))
The recipe will definitely be prescribed for me!

[Chef]

Chef, thank you very much!!!
gala10, mamusi, ladies, it's really very tasty !!!

[Lerele]

Lerele, and I rolled eggplants for_winter - their "tongues" are, in theory, the same possible?
According to this recipe, in honey.
Eggplant tongues in honey marinade

[Palych]

Palych, well, why not ?? Make the filling and wrap it up, it'll be delicious too. Only this is another author's recipe you will have

[Lerele]

Lerele, Congratulations on the Medal!

[Tatyana1103]

Tatyana1103, Thank you!!

Natasha I liked the recipe

[Lerele]

Lerele, Irishik, with Victory and Myadalka!

[Lerele]

Lerele, very neat rolls turned out!
I also tried similar in a cafe and remembered that, in addition, they are also very satisfying.
Yes, roasting eggplants is always a hassle (for me), you have to try the grill.
Thank you!

And I bake them in the oven or in the Princess, and also grease them a little with butter with a brush.

[Ninelle]

Ninelle, unfortunately, the * edit * button has already disappeared, do not finish writing about the princess, but I will remember that, so thanks !!!

Here, through my laziness, we got crooked rolls, but oh well, we ourselves have it, so no one will condemn
Now in detail, I cut thinly with electric cutting, and then I was too lazy to climb behind the grill and fry in my cousin, they stuck there, I had to add oil and broke in the middle during the coup. But it's tasty all the same, you can see them, you can't spoil them
Ooooh, even today for the first time my glass from the bullet barely cut the nuts, I already wanted to shift the nuts to the combine. It was definitely not my day.

Made yesterday exactly according to the recipe. But my husband and I didn't like it. The bow spoils everything. For our taste. Nothing personal.

[kolobashka]

kolobashka, well, we are different, and tastes are different, I never take offense, if someone does not like it, I will not eat half of what they cook here. Not because it's bad, not my taste, that's all.
And I often do them, I repeated again that week, it tastes good to me

[Lerele]

Lerelehow could i miss it !?
while there are still blue ones, I'll make myself a treat
only I don’t like walnuts will replace them with cheese with herbs or cottage cheese with herbs
and everything else, as you ordered, not one step

[tana33]

tana33, you will do the right thing, you have to do it as you like, and not to someone else

[Lerele]

Lerele, at my wedding was cooked by a Spaniard, chef and owner of the restaurant where the wedding was held. How he was brought to our area is still a mystery to me. There were just such rolls on the menu, they were divinely delicious, but I did not receive the recipe, since the magician Miguel is not boom-boom in Russian, and I am Spanish only from the menu pictures
I believe and hope that Miguel succeeded, and he is now a successful chef of some cozy restaurant)))
Lerelethank you for my memories

[Lerele]

Lerele, I adapted your recipe for a saucepan, eggplant 6-7 minutes on the grill program. oiled eggplants with a brush.
Homemade cheese, garlic, herbs and instead of pomegranate seeds, well, there was no, I put red currant berries. Juicy, tasty

[Jouravl]

Jouravl, you will not believe, but I bought the last eggplants for rolls and wanted to make them in the grill. But the cook knocked me off course, I had to do it in Korean.
Well, thank you so much for the adaptation

[Lerele]

Lerele, well, my eggplants are ripening. I made baked vegetables, just not in Korean)), since Soviet times we have been preparing barbecue on the grill, most likely it is Caucasian, without soy sauce and everything was peeled, the skins were removed after grilling.
And the eggplants are just beginning, so you can do everything.

[Jouravl]

Jouravl, Nagy, we have them and do not end there all the time in the store, all year round. In winter, only a little more expensive.