Today, probably, no one doubts thatThe inclusion of a large number of vegetables in the diet is very useful. Vegetables are used to prepare various dishes - soups, side dishes, casseroles, stews and, of course, a variety of snacks. Today we will tell how to cook a very savory and tasty snack dish dish - eggplants with walnuts.
Options for cooking this snack thereSome, we will start with the simplest, for which we will need two medium-sized eggplants, about one hundred and fifty grams of nuts, garlic (one or two cloves, depending on the size and desired spiciness of the dish), a little mayonnaise, salt and oil for roasting eggplants.
From the specified number of products will beabout 15-20 mini-servings of this fragrant and very filling snack. In addition to the ingredients you can add greens. Best of all is cilantro, but if you don't like its taste, you can use parsley.
We start cooking our eggplants with walnutsnuts. Eggplant mine, cut into thin circles, salt them firmly and put in a bowl. We leave for half an hour to give the vegetables juice. Then wash the eggplant circles in cold water and dry them on napkins. Prepared vegetables fry in a pan in oil, putting them in one layer. We fry on both sides until rosy color and again lay out on napkins, so that excess fat is gone.
Now let's do the stuffing. Put the nuts in a blender and grind them. It is extremely important to use walnuts for preparing our dish, since other nuts give a completely different taste.
Add some mayonnaise to chopped nuts,so that according to the consistency our mass began to resemble thick porridge. Then add well-chopped garlic and finely chopped greens to the nuts. Again, all the mix. The filling is ready.
Now lay out the eggplant on the dish in onelayer, and put the nut filling on top, leveling it over the entire surface. We remove ready-made eggplants with walnuts in the refrigerator for a couple of hours, after which they can be served on the table.
Закуску баклажаны с грецкими орехами можно подать and differently, in the form of rolls. In this case, the eggplants need to be peeled and cut lengthwise into thin (three millimeters thick) plates. Then we act in the same way as in the first recipe, that is, first we salt the eggplants and let them stand. Then rinse, drain and fry. Filling of nuts is prepared in the same way, and if you do not like mayonnaise, then it can be replaced with sour cream. By the way, in this case, the dish will turn out less fatty and high in calories.
Put fried eggplants on napkins, andwhen excess oil is absorbed, we spread a thin layer of stuffing on the plates and roll it up into a roll. We lay out our eggplant rolls with nuts on the dish, decorate with greens and serve to the table.
And if you want to cook not just a tasty snack, but a dish from national cuisine, you should use the recipe of such dishes as eggplants with nuts in Georgian.
For three eggplants, we will need five cloves of garlic, about two hundred grams of walnuts, cilantro greens, seasoning of hops-suneli, saffron, wine vinegar, red pepper and salt.
Cut eggplant into thin slices without peeling, and prepare them exactly as described in the first two recipes.
To prepare the filling put in a blender nutscilantro, garlic. All crushed, then add to taste with salt, seasonings and wine vinegar. If the mass is too thick, then dilute it with a little boiled water. We taste the mass, it should be nutty, but with a pronounced taste of vinegar and spices. But garlic should not drown out all other tastes, so if you have large cloves of garlic, you should reduce their number.
Now we lay out on a board or a plate.fried eggplant slices, we spread the filling on half of their length, and cover the second half from above, we get such a kind of sandwich - eggplant-filling-eggplant.
Put ready-made eggplants on a dish, sprinkle with pomegranate seeds and decorate with greens. Such an appetizing and tasty snack can adequately complement any holiday table.
