Georgian dish of eggplants and tomatoes. Awesome Georgian stewed eggplant

23.06.2020 Bakery

Ingredients:

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

How to cook eggplant rolls in Georgian:

Eggplants for cooking can be fried in a pan or baked in the oven. To cook eggplant rolls in Georgian style, I decided to use the oven - it is much faster and healthier this way. Wash the blue ones, cut the ponytails. Cut each eggplant lengthwise into 5mm slices. There is no need to peel the peel, it will be baked and the eggplant rolls in Georgian will turn out to be tender.

I usually do not first sprinkle the blue ones with salt, 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 dish. Lubricate the surface of the baking sheet with vegetable oil, put the chopped eggplants in one layer on it. Lubricate them with oil using a silicone brush, so that the Georgian eggplant rolls with walnuts turn out to be ruddy.

Put the baking sheet in a hot oven for 10-15 minutes. We will bake vegetables at an average level at 200 degrees. Then we transfer them to dry dishes and cool.

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

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

Grind the mixture into a smooth, thick paste and our eggplant roll filling is ready.

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

Gently wrap the Georgian eggplant rolls with nuts, fix them with skewers or toothpicks if desired.

Eggplants have a place of honor in Georgian cuisine, and there are countless ways to prepare them. They are fried, baked, pickled, stewed or salted. It is cooked both separately, with garlic and nuts, and in combination with other vegetables or meat. White wine vinegar and garlic are often added to eggplant appetizers for a spicy and tangy flavor.

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

Nuts are not the last place in Georgian cuisine. The favorites of which are undoubtedly walnuts. Numerous sauces and seasonings are prepared with them, which go well with meat, fish and vegetables. Especially often nuts are added to eggplants, in the form of a crushed mass with herbs and garlic.

Georgian eggplants - the best recipes

Recipe 1: Buglama with eggplant in Georgian

This is a delicious national Georgian dish, although its variety can be found in other oriental cuisines, such as Azerbaijani. It's easy to cook in the sense that you don't have to stand over it and stir constantly. Vegetables only need to be cut and put in a bowl. While they are boiling on the stove, you can do other things. Buglama belongs to 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 - these are blue fenugreek seeds ground into powder, which add a hint of light and pleasant nutty taste to the dish. If you don't find utsho-suneli, add any other spices you like. It's not quite right, 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 piece each of carrots and hot peppers, cilantro, dill and basil (or another, according to your taste), 3 cloves of garlic, salt, utskho-suneli.

Cooking method

Put in a cauldron the first layer of meat, cut into small pieces, on top - potato wedges. The next layer is the eggplants, cut into circles. Sprinkle with salt. Next, alternately lay onion half rings, salt, circles (or cubes) of tomatoes, carrots chopped on a grater, 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 pod. Buglama is served hot.

Recipe 2: Georgian Eggplant

This dish is prepared on the basis of baked eggplants, so it is important to choose fruits that are large in size, but not overripe. Large, because when baked, the eggplants greatly decrease 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 of shelled walnuts, 3 medium cloves of garlic, cilantro and parsley, juice of a small lemon, half a teaspoon of spices - basil and suneli hops, to taste hot ground pepper and salt, a pinch sugar, pomegranate grains.

Cooking method:

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

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

Grind the walnuts in a mortar, blender or meat grinder. All ingredients are thoroughly mixed with each other and put 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 have a little patience, at least 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 it is, you need to find out what the word "ajapsandal" means. In a figurative sense, it means a mixture of a large number of ingredients, items. 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 rest of the products.

Ingredients: eggplant - 1 kg, half a kilogram of bell peppers and tomatoes, 250 g each of green beans, onions and carrots, 1 bunch of cilantro, parsley and basil each, pepper and salt to taste, a pinch of saffron and ground coriander, vegetable oil - half a glass, 1 chilli pod (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), coarsely grate carrots.

Fry the eggplants (you do not need to peel them, but soak them in salted water before frying will not be superfluous), put them in a colander to let the oil drain. In the same pan, sauté the onion, add the pepper 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 parts with your hands, boil in water until half cooked, discard in a colander. Remove the skin from the tomatoes, after pouring boiling water over them, then chop them.

Grind the garlic with cilantro in a mortar and mix with the tomatoes. Chop the remaining greens with a knife, chop the chili thinly, removing the seeds. Send all the vegetable slices to the eggplant cauldron, as well as bay leaves with spices and salt. Stir and simmer over low heat for 15 minutes.

Recipe 4: Georgian Eggplant with Nuts

Eggplant with peanut sauce is an original Georgian appetizer. She acts as an invariable attribute of any festive feast. It is easy to cook and delicious to eat. Try it.

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 and coriander, salt, white wine vinegar (apple cider is possible) - 3 tbsp .l., vegetable oil.

Cooking method

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

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

Place a spoonful of filling on hot eggplant slices and fold in half. Cut the onion into thin rings. Put eggplants with nuts on a grater, shifting each roll with a ring of onion. Now let them cool down and stand for a while to soak. Garnish with pomegranate seeds and parsley leaves before serving.

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

While relaxing in nature, try to cook a barbecue according to one of the recipes of Georgian cuisine. Mtsvadi is a kebab in eggplant. For one serving, you will need 1 eggplant and 150-200 g of meat (in the original lamb, but you can also pork or poultry). Cut the eggplant lengthwise, place pieces of meat (salted and peppered) in the cut and string on a skewer so as to pierce all the pieces and the eggplant itself from both ends. Fry over coals until cooked like a regular barbecue, periodically greasing the eggplant and meat with vegetable oil.

Eggplants are loved in many countries of the world, but in Georgia they have special feelings for blue ones. There are many eggplant dishes in the national cuisine. At first glance, they are unpretentious: rolls, stews, fried spicy "washers" ... But do not rush to judge if you have not tried. As soon as you eat them, a seemingly simple dish is revealed as a work of culinary art. Repeat the simple Georgian eggplant recipe at home and see for yourself.

Easy to prepare

Georgia is famous for its feasts. They love to cook and treat guests here. No meal is complete without eggplant snacks. In the "Georgian" version, the blue ones are especially tasty. An incredible aroma of spices, piquancy, unusual combinations of ingredients, a lot of greens - for this, vegetable dishes of Georgian cuisine are loved all over the world.

In Georgia, eggplants are prepared in different ways: baked, stewed, fried, boiled. The blue ones are served with nut sauce, eggplant is poured with tomato gravy, seasoned with spicy dressings. Eggplant dishes are usually placed cold on the table. Spicy appetizers whet your appetite, preparing you for the "meeting" with meat.

Eggplant is called a longevity vegetable. Blue ones have a beneficial effect on the work of the heart, strengthen blood vessels, "monitor" sugar levels and remove cholesterol. Judging by the fact that there are many long-livers in Georgia, the violet "elixir of life" really works.

Choosing the "right" fruits

A delicious dish can only come from quality ingredients. Ideally, to create culinary masterpieces, you need to buy organic vegetables from farmers or take home-grown eggplants. But in life everything is much more prosaic: for the blue housewives they go to the market or to the supermarket. It is important not to miscalculate and buy young fruits, because overripe ones are tasteless and even dangerous. There is a lot of corned beef in them, which can be poisoned. Remember four tips to make your choice easier.

Choose by size. It is better to buy medium-sized vegetables: they are tastier and healthier. Too large blue ones can be overripe or "stuffed" with nitrates.
We evaluate the appearance. Smooth, thin skin, no scratches - look for such eggplants on the market. Rate the color. If you come across brown or dark brown fruits, do not take them: they have been on the counter for too long.
We examine the "tail". The presence of a stalk in eggplants is required. By removing the "tail", the seller usually masks the "age" of the vegetables. If the stalk is dry, brown, the eggplant was picked long ago.
Feel and crush. Feel free to feel and press on the eggplant when buying. If the vegetable is ripe and has been plucked recently, then there should be no dents on it. On fresh blue ones, there will be no trace of pressing: they are elastic.

If you cut open an eggplant and see dark seeds, you shouldn't eat it. A dark color signals that a lot of dangerous corned beef has accumulated in the vegetable.

How to achieve the "Transcaucasian" taste

Georgian cuisine has a recognizable taste. Do you want to cook not just eggplants, but necessarily "in Georgian"? Follow these four tips.

We learn classic combinations of ingredients. If you want to cook eggplants the way they are cooked in Georgia, learn how to combine the ingredients correctly. Most often, blue ones in Georgian cuisine are found in tandem with walnuts. This is the "visiting card" of the national cuisine. Eggplants are also combined with pomegranate seeds, suluguni cheese, and garlic.
Don't forget about fresh herbs. Georgian housewives do not skimp on adding greens to food. Spicy herbs are especially appreciated in the local cuisine: cilantro, savory, tarragon, mint, basil, leeks. You can add parsley, dill, spinach, celery. The main thing is not to feel sorry for the greenhouse. So the dish will sparkle with colors, acquire the piquancy characteristic of Georgian cuisine and receive fresh notes.
We make it sharp. Georgian snacks have a characteristic pungency. Be sure to use chili and garlic. But nevertheless adjust the severity "for yourself" - this is a matter of personal taste.
We add a lot of spices. Georgian dishes are a fireworks display of flavors. The main seasoning is utskho-suneli. It is made from blue fenugreek seeds. If you see a spice in a store, take it without hesitation. The seasoning opens up in the dish with a tart, refreshing aroma, brings a sweet-bitter nutty flavor. The second most popular seasoning is khmeli-suneli. She is familiar to many housewives. The dizzying spicy aroma of the seasoning cannot be confused with anything. The spice contains dried dill, basil, saffron, marjoram, coriander, cilantro. Wine vinegar is often added to eggplant dishes to balance the riot of flavors.

Georgian chefs use not simple rock salt, but Svan salt with spices. It can be made at home, but only on condition that there are seasonings typical for Georgian cuisine. To get the legendary salt, you need to mix a kilogram of rock salt with a glass of utskho-suneli, add saffron, red pepper, dill and cilantro seeds (half a glass each) and cumin (a quarter of a glass). The mixture of ingredients is ground in a mortar. Store in a glass jar.

2 traditional Georgian eggplant recipes

The easiest way to experience the taste of Georgia without leaving your home is to cook eggplant rolls in Georgian style. The dish is familiar to many housewives. Blue rolls with various fillings are often served on holidays. The appetizer prepares quickly, looks beautiful, does not require expensive ingredients. But not all eggplant rolls can be called Georgian. In Georgia, nuts, herbs, garlic and many spices are necessarily added to them, without which the local cuisine cannot be imagined. This appetizer is called Pkhali Badrijani by Georgian chefs. A variant of the traditional nut filling is the nut-cheese filling.

Georgian rolls are a great option for a picnic. You can prepare the filling at home and take it with you outdoors, and grill the eggplant base.

Cooking with nut filling and ...

Peculiarities. Georgian eggplant with nuts is a win-win snack option. The dish is prepared quickly, but an additional half hour is needed to soak the eggplant plates - so they lose their bitterness. Greens and spices can be taken to your taste, but if you want to cook an appetizer like in Georgia, then suneli hops and cilantro are a must. When serving, the appetizer can be sprinkled with pomegranate seeds.

Ingredient set:

eggplant - two pieces;
walnut kernels - a full glass;
cilantro - half a bunch;
garlic - three cloves;
grape vinegar - one and a half tablespoons;
salt, ground pepper, coriander, suneli hops - to taste;

Cooking

Cut the blue ones into longitudinal plates. The ideal slice thickness is 0.5 cm.
Soak the plates in salted water. You need to wait 30 minutes - the bitterness will go away.
Dry the workpieces. Fry until golden. Oils - minimum: eggplants absorb it well, and as a result, the snack can drain off with fat.
Place the fried plate on a napkin to remove excess oil.
Prepare the filling: chop the kernels and garlic in a blender, add finely chopped cilantro, seasonings, vinegar to the ingredients.
Place the filling on cooled plates. Roll up the rolls. You can secure each with a skewer.

If the nut filling seems dryish, housewives recommend adding a little pomegranate juice to it. This is a traditional ingredient of Georgian cuisine: you don't have to be afraid to upset the harmony of taste. Spicy lovers can add chili pepper or a teaspoon of adjika to the filling.

... add cheese

Peculiarities. Blue with cheese in Georgian style - a quick, tasty, affordable snack. In addition to cheese, nuts are added to the filling. It is they who evoke associations with Georgia. You can make a simple cheese filling, but then it will already be a "fantasy on the theme."

Ingredient set:

blue ones - three small vegetables;
suluguni cheese - 200 g;
garlic - three cloves;
peeled walnuts - 100 g;
light mayonnaise - three tablespoons;
seasonings - to choose from;
cilantro, parsley - half a bunch;
vegetable oil - for frying.

Cooking

Cut longitudinal thin strips of blue ones (thickness - 0.5 cm).
Place the vegetable slices on a plate, sprinkle each layer with coarse salt. Leave the vegetable plates for 15 minutes, then rinse. So the bitterness will go away.
Fry the dried workpieces - literally a minute on each side. Leave to cool on a napkin: it will “take away” excess fat.
Grind the kernels in a blender, grate the cheese, squeeze the garlic with a press, chop the herbs finely. Combine the filling components, add seasonings, season with mayonnaise.
Spread the nut and cheese filling over the strip of eggplant. Roll up a roll.

Feel free to experiment with ingredients. Try filling with feta cheese or cottage cheese. Instead of purchased mayonnaise, take homemade, replace the sauce with sour cream or low-fat yogurt. The filling will taste different every time!

Delicious palette of options

There are different ways to cook Georgian eggplants. The national cuisine is famous not for rolls alone. In Georgia, stuffed eggplants are served, spicy stews are made from blue ones, and spicy snacks are prepared from fried or baked vegetables. All dishes are necessarily flavored with a traditional set of spices (hops-suneli, coriander, garlic, black pepper) and herbs (cilantro, parsley). Try to cook a Georgian dish from blue ones according to a proven recipe - guests will be pleasantly surprised by their culinary talent!

Stuffed satsivi

Peculiarities. Stuffed blue ones are an option for those who want to surprise guests. Traditional satsivi nut sauce is used as a filling. The dish turns out to be hearty. The appetizer is served cold.

Ingredient set:

eggplants - six medium-sized;
onions - two medium vegetables;
garlic - clove;
celery - six stalks;
walnuts - 120 g;
wine vinegar (white) - 120 ml;
corn oil - two tablespoons;
sugar - a teaspoon with a slide;
hops-suneli, coriander - a teaspoon without a slide;
cinnamon - on the tip of a knife;
carnation - two buds;
salt, pepper - to your taste.

Cooking

Cut the stem off the blue ones. Make a deep cut along the length of each vegetable.
Put the fruits in a saucepan, pour boiling water over. The water should cover the vegetables by a third. Simmer for about 30 minutes.
Add the celery stalks to the saucepan two minutes before the end of cooking.
Throw the blue ones in a colander, cool. Do not discard the celery stalks.
Chop the onion. Fry until golden brown in corn oil.
Put nuts, garlic, coriander, hops-suneli in a blender bowl. Kill the mixture, salt and pepper to your taste. Grind the cinnamon and cloves in a mortar, add the powder to the filling.
Mix vinegar, sugar, cold water (200 ml). Pour the resulting liquid into the nut-garlic paste. Stir until smooth.
Pour the sauce into a skillet with onions. Bring to a boil, simmer the sauce for seven minutes.
Fill the pockets of the boiled eggplant with the sauce. Tie each stuffed vegetable with a celery stalk.
Place the stuffed eggplants in a container and pour over the rest of the sauce on top.
Place your snack in the refrigerator before guests arrive.

Try stuffing baked blue ones with nut sauce. Make longitudinal cuts in the fruit, remove some pulp with a spoon, sprinkle the vegetables with olive oil, bake at 180 ° C until soft. Another option is to bake an assortment of vegetables (blue, carrots, bell peppers), and then mix with nut sauce.

Sharp

Peculiarities. Georgian-style fried eggplant with garlic is a simple appetizer, but that does not mean that it is not suitable for a festive menu. The piquant taste and stunning aroma of the dish will be remembered by the guests. The Georgian spicy eggplant recipe is easy to repeat. The appetizer is not served immediately: it must be soaked in the dressing. After cooking, send the dish to the refrigerator for two hours, but do not forget to cover the plate with blue ones with something, otherwise other foods will absorb the flavor of the snack.

Ingredient set:

eggplant - two pieces;
chili pepper - the fourth part of the pod;
garlic - three cloves;
vinegar 9% - a tablespoon;
parsley, cilantro - a couple of twigs;
salt - a pinch;
sunflower oil (refined) - three tablespoons.

Cooking

Cut the blue "washers". The thickness of one is about a centimeter.
Salt the workpieces, rinse with water after 30 minutes - this will remove the characteristic bitterness.
Fry the circles on both sides in a little oil.
Cut the garlic into strips, the chili into small cubes. Add to them sunflower oil and vinegar (a tablespoon of each ingredient), salt. While stirring, rub the vegetable pieces with a spoon to add spice and flavor to the dressing.
Place the fried blue ones on a plate in layers. Sprinkle each layer with chopped herbs and sprinkle with a spicy dressing with chunks of garlic and pepper.

To reduce the calorie content of the dish, do not fry the eggplant slices, but bake in the oven. Sprinkle the "washers" with vegetable oil, put them on parchment and send them to the oven heated to 180 ° C. The process will take about 15 minutes.

Savory with tomatoes

Peculiarities. Georgian eggplants with tomatoes will conquer gourmets with their rich taste and amazing aroma. Spicy little blue ones in tomato sauce go well with meat dishes.

Ingredient set:

blue ones - two medium-sized vegetables;
tomatoes - two large tomatoes;
tomato paste - a tablespoon;
onion - one onion;
hot pepper - half a pod;
garlic - four cloves;
hops-suneli - half a teaspoon;
cilantro, basil, parsley - three sprigs;
salt to taste;
water - half a glass;
vegetable oil (refined) - for frying.

Cooking

Cut the blue "washers" (thickness - about a centimeter). Salt, rinse after 15 minutes. Fry the dried "washers" until pleasantly golden.
Cut the onion into cubes. Fry.
Pour boiling water over the tomatoes, remove the skin, chop the pulp with a knife. Pour the pulp over the onion and simmer until the tomatoes are gruel.
Add finely chopped greens, hot peppers, garlic passed through a press, seasonings, tomato paste and half a glass of water to the tomato gruel.
Put it out together for ten minutes. Put the fried blue circles in the sauce. Cover the skillet with a lid and simmer for three minutes to soak the eggplant in the sauce.

If you don't know the tastes of your guests, do not make the appetizers too spicy. To please everyone, add a mild "spice" to the dish, and when serving, place chopped chili peppers next to the appetizer - for the "fire" lovers.

Stew

Peculiarities. A colorful vegetable dish with a stunning aroma that provides herbs and spices. Blue should remain the "first violin" in the stew, so watch the proportions of vegetables. Stew the stew in a large cauldron. You cannot add water: vegetables should languish in their own juice - then the taste will be rich. The dish tastes even better the next day than right after cooking, so cook a lot.

Ingredient set:

blue ones - 1 kg;
large tomatoes - 0.5 kg;
sweet pepper - six pieces;
bitter pepper - one pod;
onions - five onions;
carrots - six pieces;
garlic - large head;
cilantro, basil, parsley - on a bunch;
saffron - half a teaspoon;
hops-suneli - two teaspoons;
salt, ground pepper - to taste;
vegetable oil - for frying.

Cooking

Cut the blue ones into cubes. Sprinkle with salt, rinse after 30 minutes. Fry the dried cubes until lightly golden.
Cut the onion into cubes, fry until golden, add grated carrots, half rings of bell pepper. Roast the vegetables together for about seven minutes.
Dip the tomatoes in boiling water to help peel them off. Remove the skin, chop the pulp.
Combine previously prepared vegetables, tomato pulp and garlic passed through a press. Simmer for about 15 minutes over low heat.
Add chopped herbs, hot peppers, spices to the cauldron. Continue simmering for another ten minutes. Turn off the stove. Leave the dish to cool under the lid - it will work.

Do you think "stew" sounds undignified? Introduce a Georgian-style dish to your guests. In Georgia, a snack prepared according to this recipe is called ajapsandali.

Georgian eggplants can be cooked in hundreds of ways. If you don't know how to surprise your households, serve the blue ones in the form of caviar, but not classical, but with Georgian notes. To prepare a dish, you need to bake the blue ones in the oven until tender, and then grind the pulp with a blender. Add crushed nuts, garlic, cilantro, spices to the eggplant puree - the caviar is ready. The traditional combination of eggplant and nuts sounds with new accords thanks to the consistency of the snack. To be mentally transported to hospitable Georgia, spread caviar on hot khachapuri.

A la focaccia with basil flatbread will serve as an excellent addition to a soup or main course as a bread. And it is also a completely independent delicious pastry, similar to pizza.

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Georgian eggplant with nuts is an excellent dish for eggplant lovers with a spicy taste. The combination of eggplant with nuts is surprisingly harmonious!

If you have not yet cooked such eggplants, I recommend cooking them with me in a traditional Georgian classic form. The dish is good both hot and cold. I usually serve Georgian eggplant with walnuts as a cold appetizer to the festive table.

Let's prepare all the ingredients according to the list.

It is better to take longer eggplants for this dish, but not old ones. We cut them into strips 2 mm thick. Sprinkle the eggplant with coarse salt. Leave them in salt for 10-15 minutes. During this time, the eggplants will give off their bitterness. After that, wash them under running water, dry them with paper towels to get rid of moisture.

I will cook a dietary version of the dish, I will fry the eggplants in a dry grill pan. Firstly, the eggplant turns out to be juicy, and secondly, during the frying process, a beautiful pattern is obtained on the eggplant strips, which will ultimately give the dish a beautiful appearance. Fry the eggplant on both sides for 3-4 minutes.

You can fry eggplants in vegetable oil in a frying pan, on coals, and on a wire rack.

Let's prepare the nut filling. Put walnuts, cilantro and parsley leaves, garlic cloves, suneli hops and water in a blender bowl. We punch everything in a blender until puree.