Georgian cuisine has long been famous for its delicious hot appetizers. An amazing combination of ingredients and a unique taste of dishes peculiar to her, amaze even the most sophisticated gourmets! Try to cook blue with different fillings, as the Georgian chefs offer us, and treat them to guests. Believe me, in five to ten minutes nothing will remain on the table, and guests will ask you for your corporate recipe!
Cooking in Georgian: delicious eggplant rolls with tomatoes and walnuts
According to the Caucasian tradition, a feast is an excellent occasion to communicate with interesting people, and any guest is a messenger from God. That's why the Georgians are trying to do everything to ensure that their tables are full of delicious delicacies, and around there was a warm and cozy atmosphere. Eggplants stuffed with spicy nut filling are one of the most favorite and popular Georgian dishes. We are sure: you will also appreciate the unmatched taste of this delicacy and will cook it for any slightest reason!
Necessary ingredients:
- two to three young eggplants;
- three small tomatoes;
- 50 g walnuts;
- 200 g of cheese, soaked in milk;
- greens (dill, coriander);
- a pair of garlic cloves;
- sunflower oil for frying.
Step-by-step instruction:
- Vegetables are mine, and we remove the peduncle from them. Eggplant sliced long thin plates, and tomatoes - small cubes.
- To remove the specific bitter taste of eggplant, soak them for half an hour in cold salt water. Also blue can simply be poured with salt - they will let the juice, along with which will go and bitterness.
- Garlic, nuts, greens and cheese we chop in a blender or very finely chopped. Add the tomatoes to the mixture and mix.
- Under running water wash off with blue excess salt. Fry vegetables from two sides on sunflower oil.
- On eggplant plates we spread the stuffing, and wrap them in rolls.
On a note! To make less oil during roasting, do not pour its frying pan, and grease the eggplant plates on both sides with a cooking brush.
Rolls of aubergines with walnuts in Georgian: a classic recipe
Mixing fragrant fresh herbs with fragrant spices, garlic and walnuts gives an incredibly stunning result! Delicate, melting in the mouth paste with a pronounced pointed note - an ideal pair of a kind to the taste of eggplant!
Necessary ingredients:
- 500 g of aubergines;
- one glass of peeled walnuts;
- three medium cloves of garlic;
- for 1 tsp. ground coriander seeds and fenugreek;
- 2-3 tbsp. l. wine vinegar;
- green cilantro;
- sunflower oil for frying;
- salt, red pepper.
Step-by-step instruction:
- Pre-washed and cut into thin strips of eggplant for half an hour, soaked in salt water.
- Squeeze with vegetables extra liquid, and lightly fry them in sunflower oil.
- Garlic with walnuts crushed in a blender, add spices and wine vinegar to them. To the filling was not dry, you can pour a little boiled water into it.
- On prepared blue we spread nut-garlic paste (1 tbsp per each plate), and wrap them in rolls.
On a note! Rolls of aubergines with walnuts in Georgian - a high-calorie and hard for assimilation dish. To get a dietically valuable and easily digestible snacks, vegetables should not be fried, but baked in an oven or aerogrill.
Georgian cuisine: stuffed eggplants with onions and hard cheese
Experimenting with different fillings, you can each time get a new taste of eggplant cooked in Georgian. See for yourself how original the dish created by this recipe is!
Necessary ingredients:
- two medium eggplants;
- half a glass of chopped walnuts;
- 50 grams of hard cheese;
- one onion;
- two cloves of garlic;
- 0.5 tsp. Georgian Adzhika;
- sunflower oil for frying;
- 0.5 tsp. hops-suneli;
- parsley greens for decoration;
- salt - to taste.
Step-by-step instruction:
- Sinenkie mine, we clean from pedicels, cut into thin long plates and pour salt. Onions are peeled off the husk.
- In a heated frying pan pour in sunflower oil, and place there pre-washed eggplant from the salt. Fry the vegetables from two sides until a yellowish crust forms.
- Cheese rub on a small grater, rub garlic with walnuts in a mortar or with a blender, grind and fry onions.
- We combine cheese, garlic, nuts and onions in a small bowl, stir. We add adzhika, hops-suneli and salt to the mixture.
- We spread the nut-and-garlic paste on the eggplant plates, and we form rolls of them. Spread the dish on a plate, and decorate it with herbs.
Cooking at home: eggplant rolls with cottage cheese and walnuts
Quite delicious and tender turns snack, made on the basis of fermented cottage cheese with sour cream. Add to them the main ingredients of the traditional Georgian delicacy, and enjoy the delicious result!
Necessary ingredients:
- two eggplants;
- 200 g of fermented cottage cheese;
- half a cup of walnuts;
- 30 g of sour cream;
- a pair of garlic cloves;
- vegetable oil for frying;
- salt, pepper - to taste.
Step-by-step instruction:
- Washed and cut through thin long slices of blue soaked in salt water. After 20-30 minutes, throw them in a colander, to make the glass water, then lightly fry from both sides in vegetable oil.
- We prepare the filling: grind the blender nuts and garlic and mix them with cottage cheese and sour cream. Salt and pepper add to taste.
- For each roasted slice, spread one tablespoon of the filling, and twist them into tubes. Rolls of aubergines with walnuts in Georgian ready!