Ingredients:

• 1-2 eggplants
• 1 bell pepper
• 1 onion
• handful of walnuts
• a few sprigs of parsley
• 2 cloves garlic
• 6 tbsp. l. vegetable oil
• 1 tbsp. l. lemon juice
• salt and black pepper to taste

How to cook eggplant rolls in Georgian style:

For cooking, eggplants can be fried in a frying pan or baked in the oven. To prepare Georgian eggplant rolls, I decided to use the oven - it’s much faster and healthier. We will wash the blue ones and cut off the tails. Cut each eggplant lengthwise into slices 5 mm thick. There is no need to peel the peel, it will be baked and the Georgian eggplant rolls will turn out tender.

I usually don’t sprinkle the blue ones with salt beforehand, since after heat treatment there is no bitterness in them. In addition, it is important to use young eggplants, they do not taste bitter.

For baking we will use a metal baking sheet or a fireproof form. Grease the surface of a baking sheet with vegetable oil and place the chopped eggplants on it in one layer. Lubricate them with oil using a silicone brush so that the Georgian eggplant rolls with walnuts turn out golden brown.

Place the pan in a hot oven for 10-15 minutes. We will bake vegetables at medium level at 200 degrees. Then transfer them to dry dishes and cool.

While the eggplants are cooling, prepare the filling. Cut the onion into cubes. Remove the seeds from the bell pepper and also cut it into cubes. Pour some sunflower oil into the pan and let it heat up. Then pour the vegetables into it and saute them until soft.

Then transfer them to the blender bowl. Add lemon juice to make Georgian eggplant rolls with nuts even more flavorful. Add a handful of walnuts, garlic, parsley, salt and black pepper.

Grind the mixture into a homogeneous thick paste and our filling for eggplant rolls is ready.

Spread the baked eggplants with the resulting vegetable paste, leaving one edge free so that the eggplant rolls with nut filling are well wrapped.

Georgian eggplant is a simple dish that is low in calories and rich in flavor. It is prepared without meat, and the required ingredients include walnuts and garlic. Otherwise, each family has its own favorite recipe, and the most delicious combination of products can be found through trial and error.

The option proposed below is one of the simplest, but at the same time the most fragrant. And if you wish, you can also refer to the video, which suggests not baking eggplants, but stewing them in a frying pan.

Recipe for the most delicious Georgian eggplants

Eggplants for this recipe are suitable for absolutely any size. If the vegetable is small, then it can be cut lengthwise, if large, then crosswise. This will not affect the taste at all. To remove possible bitterness, before baking, be sure to soak the pieces in a salt water solution and then rinse them in fresh water. There is no need to add additional salt to the dish after this.

The basis of the recipe is baked eggplants, which in modern conditions are sent to the oven with the addition of a large amount of vegetable oil. If you can use a grill pan and not grease it in any way, this will avoid adding extra calories. If there is no way to avoid oil, then before preparing the dish, the fried vegetables should be placed on paper towels to remove excess. Another possible option is to bake the slices in foil without any oil at all. They will then steam well in their own juice and will not absorb fat.

Ingredients:

• - 1 kg;
• without shell – 100 g;
• – 1 tbsp. spoon;
• – 2 cloves;
• greens (cilantro, parsley, dill) - to taste;
• seasonings (khmeli-suneli, coriander, hot pepper) - to taste;
• salt – 1 tbsp. spoon;
• – 1 tbsp. spoon.

Preparation:

• Eggplants are cut lengthwise, each piece is half a centimeter thick. Dissolve salt in cold water and place the eggplants there for 40 minutes. The water is drained and the vegetables are thoroughly washed in cold water.
• The prepared slices must be fried until cooked. You can use a frying pan or put it in the oven on a baking sheet. Readiness is determined by color and density, as it should be soft and have a gray-brown color. If oil was used, then after frying the pieces should be placed on napkins or a paper towel and the excess should be allowed to drain off.
• Walnuts must be crushed into powder. You can use a mortar or rolling pin. In the latter case, the nuts are placed in a thick plastic bag, covered with a kitchen towel and rolled out.
• The greens are chopped as finely as possible, the garlic is passed through a press. Mix with walnuts and spices.
• Next, take 1 slice of eggplant. Place a spoonful of filling on the edge and wrap the eggplant in a roll. If it does not hold well, chop off the top with a toothpick or skewer for canapés. Do this with all the slices.
• The dish is allowed to cool and then served.

If you follow the recipe, 100 g of Georgian eggplant rolls contains 86 kcal. The walnut, which is traditionally added to this dish, makes Georgian eggplants quite fatty - 6 g of fat per 100 g of dish. Amount of proteins – 2 g, carbohydrates – 5.9 g.

Since this snack is still low in calories, it can be enjoyed regularly. If desired, the content of walnuts can be reduced slightly and replaced with white suluguni cheese.

Use of diets in practice

Eggplants themselves have a negative energy value, that is, the body spends more energy on digesting them than it receives. The high content improves digestion, and the coarse fibers help the intestines not to absorb some of the fat that enters the body at the same time as this Georgian eggplant dish. In addition, when following any diet, it is very important not to give up fats completely, so walnuts are an excellent alternative to fatty meats.

How to diversify a dish

There are various options for Georgian eggplants with walnuts, many of which even suggest rolling them up for the winter. Usually this option is limited to different combinations of spices. But if we are talking about rolls, as in the recipe described above, then the scope of imagination is almost limitless. The most dietary filling options can be as follows:

• white cheeses (suluguni, feta, mozzarella from skim milk);
• greens (green onions, thyme);
• mushrooms (best suited

Georgian eggplants are a classic homemade preparation. Many housewives preserve blue-violet vegetables every year. The snack differs from others in its bright, attractive appearance. To taste, the salad can be prepared either spicy or vice versa.

Georgian eggplants for the winter

To prepare a winter snack, you need to choose young, dense fruits. Sluggish, wrinkled or flabby are unsuitable, as they accumulate toxic substances. This fragrant, hearty salad will please your loved ones, friends and relatives. Let's look at the recipe for cooking eggplant in Georgian style.

Products:

• blue ones - 2.2 kg;
• capsicum bell pepper - 1.2 kg;
• chili - 2 pcs.;
• garlic (cloves) - 10 pcs.;
• vinegar 9% - 180 ml;
• granulated sugar - 60 g;
• rock salt - 40 g;
• oil - 60 ml.

Let's get started:

1. Blue-violet vegetable, rinse. Place in a deep container, add cold water, adding a little salt. Close and leave for 30 minutes. Drain the liquid, cut off the stem. Chop into medium sized cubes.
2. Wash sweet and hot peppers and remove seeds. Cut into slices and grind through a meat grinder.
3. Pour fat into a frying pan, heat and fry the eggplants until golden brown. Remove the husks from the garlic cloves and cut into thin strips or cubes. Combine with blue-purple vegetable.
4. After a fried crust has formed, pour in the chopped pepper. Simmer for a quarter of an hour from the moment it boils. It is important to stir the salad regularly, otherwise the composition may burn.
5. Place the mixture from the frying pan into a deep saucepan, add sugar, salt and acid. Stir and heat for a quarter of an hour.
6. Place the hot salad into prepared jars and seal tightly with lids. Turn over and place under the blanket. Ready Georgian eggplants are stored in the cellar or pantry for the winter.

Snack “Scorching”

There are many options for preparing salads from purple vegetables. To obtain a more spicy preserve, it is recommended to make the marinade separately and further infuse it in the refrigerator. At this time, you can safely prepare the remaining components, containers and lids. Let's look at how to prepare spicy Georgian eggplants for the winter.

Products:

• blue ones - 0.75 kg;
• nuts - 170 g;
• garlic - 1/2 head;
• onion - 2-3 pieces of medium size;
• lemon - 1 fruit;
• hops-suneli - 0.5 tsp;
• dry basil - 0.5 tsp;
• greens - 100 g;
• ground hot pepper - 1 tsp;
• rock salt - 15 g;
• granulated sugar - 0.5 tbsp.

1. Wash the purple vegetable. Soak in salt water to remove bitterness. Line a baking sheet with parchment paper. Place the dried fruits. Bake in the oven until done. Cool, remove the skin and grind the pulp.
2. Peel the garlic and onion. Finely chop. Rinse the citrus fruit and squeeze out the juice. Wash and chop the parsley and cilantro. Combine the prepared ingredients, add spices, stir.
3. To make it easier to clean the nuts from membranes and films, place them in a dry frying pan and lightly fry them. Scroll through a meat grinder. Then mix the eggplants, spices and nuts, cover and put in a cool place for 12 hours. During this time the mass will infuse.
4. Place the snack tightly into processed and sterile jars. Cover and sterilize for a quarter of an hour. Carefully remove and seal with lids. Turn over, wrapping it in a warm blanket. Georgian eggplants are ready for the winter.

Snack without sterilization

The main feature of cooking is that it does not require additional heating. It's easy and simple to prepare. Stored in the refrigerator under nylon covers. Georgian eggplants for the winter with nut filling are an original dish.

Products:

• walnut - 200 g;
• blue ones - 1.2 kg;
• a few cloves of garlic;
• onion - 3-4 heads;
• cilantro seeds - 1.5 tsp;
• salt - 1 tsp;
• oil - 130 ml;
• fruit vinegar - 130 ml.

1. Rinse purple vegetables and cut off the stem. Make a small cut on each one to create a small pocket. Salt generously, place in a saucepan, leaving for 1-2 hours.
2. Remove the skins from the onion and chop into rings. Add a little salt and leave warm. Squeeze out the resulting juice.
3. Lightly fry the nuts in a dry frying pan and remove any inedible membranes. Cut into several pieces. Place in a blender bowl and grind together with peeled garlic cloves and cilantro seeds. Afterwards, add salt to the prepared mass, pour in the acid and add the onion. Mix carefully.
4. Rinse the finished eggplants under water. Place on a dry cloth to drain off excess moisture. Pour oil into a deep frying pan, heat it up, and lightly fry the vegetables. Using a spoon, remove the pulp and chop it. Combine with spicy nut paste.
5. Stuff the blue fruits in Georgian style and lightly tie them with flagella. Fry a little, remove the threads and transfer to sterile jars. Boil sunflower oil and pour in until the eggplants are covered. Cover with plastic lids and store in a cool place.

With nut sauce

This recipe differs from the previous one in the preparation method, since the salad must be additionally sterilized before rolling.

Products:

• salt - 1.5 tsp;
• nuts - 350 g;
• blue ones - 2.9 kg;
• granulated sugar - 15 g;
• vinegar 9% - 80 ml;
• khmeli-suneli - 1 tsp;
• garlic cloves - 10 pcs.;
• water - 500 ml;
• basil - 3 sprigs;
• cilantro - 60 g;
• dill - 40 g;
• oil - 40-60 ml.

And another cooking option:

1. Wash the eggplants, cut into circles 0.5-1 cm high. Transfer to a deep container, sprinkle generously with salt, mix and leave for 1.5 hours.
2. Let's move on to preparing the sauce. To do this, lightly fry the nuts, cool and remove excess partitions. Place in a blender bowl and blend.
3. Wash the cilantro and dill, cut the entire bunch into 3 parts. Add together with basil to the nut butter and grind.
4. Peel the garlic and chop it on a fine grater. Mix with nut-green mixture. Add salt, sugar, acid and water, mix. At the very end, add suneli hops to the mixture. Cover and leave to steep for 30 minutes.
5. Rinse the eggplants, dry and fry. Line a baking sheet with a napkin and place pieces of vegetables on it.
6. As soon as the excess fat has drained, put it into jars one by one along with the nut sauce. Cover and put in a cool place for 60 minutes. The container must be filled completely and tightly.
7. Let it sterilize for a quarter of an hour. Roll up the lids, turn them over and put them under the blanket.

Spicy salad for the winter

Georgian cuisine offers many eggplant dishes. Let's consider one of the cooking recipes that preserves the maximum amount of vitamins and elements. It is prepared quickly, and most importantly, without sterilization. Thanks to step-by-step instructions, even a beginner can handle canning.

Products:

• blue ones - 1.4 kg;
• sweet pepper - 450 g;
• several cloves garlic;
• onion - 250 g;
• granulated sugar - 30 g;
• water - 70 ml;
• table vinegar - 80 ml;
• rock salt - 2 tsp;
• oil - 120 ml;
• cilantro, celery - 120 g.

1. Rinse the purple vegetable and cut into circles. Place in a deep saucepan, add water and salt. After boiling, cook for 7-10 minutes. Strain through a colander. Place the rings on a clean kitchen towel.
2. Peel the sweet pepper and cut into slices. Remove the skins from the onion and chop into strips.
3. Grind the garlic cloves and herbs in a food processor. When finished, add oil and stir. Pour the prepared garlic sauce into a container with eggplants and bell peppers. Add vinegar and spices. Place in sterile jars and close with nylon lids. Store the snack strictly in the refrigerator. After 24 hours, the canned salad can be consumed.

Eggplant is a healthy and nutritious vegetable. Using the recipes described above, you can not only prepare a delicious purple vegetable, but also preserve its rich chemical composition. Don’t be afraid to experiment with products, then the snack can turn out with a brighter, piquant taste.

Making Eggplant Rolls begins with frying the eggplants themselves. To do this, wash the vegetable, cut off the caps and cut the eggplants lengthwise into thin strips approximately 0.5 cm thick. If your eggplants are bitter, salt each strip well and leave to sit for 30 minutes, then rinse thoroughly with water and wipe all eggplants dry with paper towels. : Fried rolls this way will not splatter during the frying process. At this time, chop the onion very finely and fry it in a frying pan with a small amount of vegetable oil over medium heat until transparent, lightly golden and set aside. The filling for the Eggplant Rolls will partly consist of these onions. Place a flat-bottomed frying pan over medium-high heat, wait for it to heat up and begin frying the eggplant strips. I do this without oil at all to reduce the calorie content of the dish and get rid of unnecessary fat, which eggplants, like sponges, absorb cleanly. Eggplant rolls without oil are just as tasty. Fry the strips for 1-2 minutes on each side until golden brown, covering with a lid in both cases. Place the prepared eggplants in a plate; while all the pieces are frying, they will have time to cool a little. Delicious Georgian eggplant rolls will be much easier to roll this way. While all the eggplants are fried, prepare the filling. First, grind the nuts in a blender chopper. Eggplant rolls with nuts are incredibly delicious! By the way, if you don't like walnuts, you can replace them with cashews, almonds or hazelnuts - in all cases it will turn out great. Although I, for example, don’t like eating walnuts just like that, I really like all dishes with their presence, so try it! We put fried onions, fresh peeled garlic, coarsely chopped cilantro into the chopper, which can also be replaced with parsley if you don’t like it, suneli hops, salt, pepper and lemon juice or vinegar. By the way, I have a very cool article-guide about how , these life hacks that I spied on from famous chefs saved many minutes of my life!

At the end, add a little purified water and grind everything until smooth. If the nut sauce is too thick, add a little more water and whisk again. Stuffed eggplant rolls are rich in the nutty flavor and spiciness of Georgian spices! When the eggplant appetizer "Nut and Garlic Rolls" is ready to assemble, let's begin the process. Place the fried eggplant strip on your palm. Place 1 teaspoon of nut sauce on the very edge and begin to roll the eggplant roll from the edge with the filling to the very end. Eggplants and nuts go perfectly together. As a result, we get ready-made Georgian eggplant rolls, decorating the tops with a couple of pomegranate seeds, which amazingly complement the taste of this savory dish. We repeat the process with each ingredient and... eggplant rolls with nuts and garlic are ready! Next to them is another Georgian appetizer. Spinach pkhali , which I’ll tell you about a little later 😉 Eggplant dishes (rolls in particular) are perfect for the New Year’s table! And I will sum it up.

Brief recipe: Georgian eggplant rolls with nuts

1. Wash the eggplants, cut off the caps, cut them into longitudinal strips approximately 0.5 cm thick, salt each strip and leave for 30 minutes, then thoroughly rinse off the salt with running water and wipe the eggplant strips dry with paper towels.
2. At this time, peel the onion, chop it very finely and fry in a frying pan with a small amount of oil over medium heat until transparent and lightly golden, then remove from heat and set aside.
3. Place a flat-bottomed frying pan over medium-high heat and fry (preferably without oil) each strip of eggplant on both sides for 1-2 minutes until deeply browned under the lid; place the finished eggplants in a separate plate.
4. At this time, make the nut sauce: grind the nuts in a blender chopper, then add fried onions, peeled garlic, suneli hops, salt, pepper, coarsely chopped herbs and a little water, grind everything again until smooth (you can add a little water if consistency is too thick).
5. Place the fried strip of eggplant on the palm of your hand, put 1 teaspoon of nut sauce on the edge and roll from this end into rolls with filling, place on a plate and decorate with pomegranate seeds.
6. Now you know how to make Georgian eggplant rolls!

Georgian eggplants - general principles and methods of preparation.

In Georgian cuisine, eggplants are given a place of honor, and there are countless ways to prepare them. They are fried, baked, pickled, stewed or salted. Prepared either separately, with garlic and nuts, or in combination with other vegetables or meat. Very often, white wine vinegar and garlic are added to eggplant appetizers, which give them a piquant and spicy taste.

It is difficult to imagine Georgian cuisine without an abundance of greens. Cilantro, basil, green onions, and parsley are present in almost every dish made from eggplants, which give the food a unique taste, further enriching it with vitamins and beneficial microelements.

Nuts also occupy an important place in Georgian cuisine. The favorites are undoubtedly the walnuts. Numerous sauces and seasonings are prepared with them, which go well with meat, fish and vegetables. Nuts are especially often added to eggplants, in the form of a crushed mass with herbs and garlic.

Georgian eggplants - best recipes:

Recipe 1: Buglama with eggplants in Georgian style.

This is a delicious national Georgian dish, although its version can also be found in other oriental cuisines, such as Azerbaijani. It’s not difficult to prepare in the sense that you don’t have to stand over it and constantly stir. Vegetables only need to be cut and placed in a bowl. While they are cooking on the stove, you can do other things. Buglama is one of the first courses, but it is prepared with the addition of a small amount of water. It can be cooked on the stove in a cauldron or in the oven in portioned pots. The recipe includes utskho-suneli - blue fenugreek seeds ground into powder, which add a touch of light and pleasant nutty flavor to the dish. If you don’t find utskho-suneli, add any other spices at your discretion. It's not quite the same, but it's still better than nothing.

Ingredients:

4 pcs. fairly large eggplants and potatoes, 600 g of meat (lamb or any other), 2 pcs. bell peppers, tomatoes and onions, 1 carrot and hot pepper each, cilantro, dill and basil (or other, to your taste), 3 cloves of garlic, salt, utskho-suneli.

Cooking method:

Place the meat, cut into small pieces, into the cauldron as the first layer, with potato wedges on top. The next layer is eggplant, cut into circles. Sprinkle with salt. Next, alternately place onion half rings, salt, mugs (or cubes) of tomatoes, grated carrots, bell peppers, cut into slices or strips.

Pour 2 cups of broth or water into a cauldron with vegetables and meat, bring to a boil, reduce heat and simmer with the lid closed for about two hours.

10 minutes before the end of cooking, add utskho-suneli, chopped garlic and herbs, add salt if necessary and add chopped hot pepper. Buglama is served hot.

Recipe 2: Georgian eggplants.

This dish is prepared on the basis of baked eggplants, so it is important to choose large-sized fruits, but not overripe ones. Large ones, because when baked, eggplants shrink greatly in size, and it is important that in the end not only the skin and tails remain, but also a lot of tasty pulp.

Ingredients:

2 large eggplants, 1 onion, 150g shelled walnuts, 3 medium cloves of garlic, cilantro and parsley, juice of a small lemon, half a teaspoon of spices - basil and suneli hops, ground hot pepper and salt to taste, a pinch of sugar , pomegranate seeds.

Cooking method:

Bake whole eggplants in the oven (200C) for about 40-45 minutes until soft. Cool, peel off the skin, chop the pulp with a knife.

Finely chop the onion, chop the garlic (on a track or using a garlic squeezer). Add lemon juice, all spices, along with sugar and salt, mix.

Grind walnuts in a mortar, blender or meat grinder. All ingredients are thoroughly mixed together and placed in the refrigerator for a day. Of course, you can eat it right away, but if the dish is infused, it acquires a special and unique taste. Therefore, it is better to wait a little, at least 12 hours. Before serving, generously sprinkle the appetizer with pomegranate seeds.

Recipe 3: Adjapsandal - Georgian eggplant stew.

To make it clearer what kind of dish this is, you need to find out what the word “ajapsandal” means. In a figurative sense, it implies a mixture of a large number of ingredients and objects. In Russian there is a similar definition - “vinaigrette”. That is why in this dish, depending on the specific recipe, many different vegetables can be mixed - tomatoes, green beans, potatoes, onions, bell peppers, carrots, but the main product is eggplant. Those. for one part they take half, or even a third, of the remaining products.

Ingredients:

eggplants - 1 kg, half a kilogram each of bell peppers and tomatoes, 250 g each of green beans, onions and carrots, 1 bunch of cilantro, parsley and basil, pepper and salt to taste, a pinch of saffron and ground coriander, vegetable oil - half a glass, 1 pod chili (hot pepper), 4 cloves of garlic, 1 bay leaf.

Cooking method:

Cut onions into small cubes, pepper into strips, eggplants into slices (or halves of slices), grate carrots coarsely.

Fry the eggplants (there is no need to peel them, but soaking them in salted water before frying will not hurt), transfer to a colander to let the oil drain. In the same frying pan, saute the onions, add peppers and carrots, fry everything together for 10 minutes, then transfer the vegetables to the eggplants.

Cut off the tails of the beans, break each pod into 2 or 3 pieces with your hands, boil in water until half cooked, drain in a colander. Remove the skins from the tomatoes, after dousing them with boiling water, then chop them.

Grind the garlic and cilantro in a mortar and mix with the tomatoes. Chop the remaining greens with a knife, slice the chili thinly, removing the seeds. Place all the chopped vegetables into the cauldron with the eggplants, as well as the bay leaf with spices and salt. Stir and simmer over low heat for 15 minutes.

Recipe 4: Georgian-style eggplants with nuts.

Eggplant with nut sauce is an original Georgian appetizer. It is an invariable attribute of any festive feast. It is easy to prepare and delicious to eat. Give it a try.

Ingredients:

4 eggplants, 150 g of walnuts (peeled), 1 bunch of parsley and cilantro, 1-2 medium onions, 3 cloves of garlic, a pinch of ground hot chili pepper and coriander, salt, white wine vinegar (can be apple) - 3 tbsp. l., vegetable oil.

Cooking method:

Cut the eggplants into longitudinal tongue slices and place in salted water for half an hour. Then dry (squeeze) and fry in oil.

For the filling: grind the nuts (in a mortar, through a meat grinder or in a blender), add finely chopped herbs, salt, add vinegar, add spices and squeeze out the garlic. Mix the mass thoroughly.

Place a spoonful of filling on the hot eggplant slices and fold in half. Cut the onion into thin rings. Place the eggplants with nuts on a plate, placing each roll with an onion ring. Now let them cool and stand for a while to soak. Before serving, the appetizer can be decorated with pomegranate seeds and parsley leaves.

You can cut eggplants not into longitudinal tongues, but into transverse circles. Then the filling should be placed between two fried circles, and an onion ring should be placed on top.

Georgian eggplants - useful tips from experienced chefs.

While relaxing in nature, try cooking shish kebab according to one of the recipes of Georgian cuisine. Mtsvadi is kebab in eggplant. For one serving you will need 1 eggplant and 150-200g of meat (originally lamb, but you can also use pork or poultry). Cut the eggplant lengthwise, place pieces of meat (salted and peppered) into the cut and thread them onto a skewer so as to pierce all the pieces and the eggplant itself at both ends. Fry over coals until cooked like a regular shish kebab, periodically brushing the eggplant and meat with vegetable oil.

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