The preparation of Eggplant Rolls begins by frying the eggplant itself. To do this, wash the vegetable, cut off the hats and cut the eggplant lengthwise into thin strips about 0.5 cm thick. If your eggplant is bitter, salt each strip well and leave it to lie down for 30 minutes, then rinse thoroughly with water and dry all the eggplant with paper towels. : fried rolls in this way will not sprinkle during the roasting process. At this time, chop the onions very finely and fry them in a pan with a small amount of vegetable oil over medium heat until transparent, light golden and left to stand trolled the side. The stuffing for Eggplant Rolls will partly consist of this onion.
We put on a medium-strong fire a pan with a flat bottom, wait until it warms up and begin to fry 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 under clean. Eggplant rolls without oil are just as tasty. Fry the strips for 1-2 minutes on each side until a blush, covering with a lid in both cases.
We put the finished eggplant in a plate, during the frying of all the pieces, they will have time to cool down a bit. Tasty Georgian eggplant rolls in this way will be much easier to roll.
While all the eggplants are fried, we prepare the filling. First, grind the nuts in the blender grinder. Eggplant rolls with nuts - it is incredibly tasty! By the way, if you do not like walnuts, you can replace them with cashews, almonds or hazelnuts - in all cases it will turn out perfectly. Although, for example, I don’t like to eat walnuts for nothing, I really like all the dishes with their presence, so try it!
We put in the chopper fried onions, freshly peeled garlic, coarsely chopped cilantro, which can also be replaced with parsley, if you do not like it, sunli hops, salt, pepper and lemon juice or vinegar. By the way, I have a very cool guide article about , these life hacks that I spied on famous chefs have saved many minutes of my life!

At the end, add a little purified water and grind everything to a homogeneous consistency. If the nut sauce is too thick, add a little more water and whisk again. Stuffed eggplant rolls are full of nutty flavor and spiciness of Georgian spices!
When the eggplant appetizer "Rolls with nuts and garlic" is ready for assembly, we proceed to the process. Put the fried eggplant strip on the palm.
At the very edge we put 1 teaspoon of nut sauce and begin to roll the eggplant roll from the edge with the filling to the very end. Eggplant with nuts blends perfectly.
As a result, we get the finished Georgian Eggplant Rolls, decorating the tops with a pair of pomegranate seeds, which amazingly complement the taste of this piquant dish.
We repeat the process with each ingredient and ... the eggplant rolls with nuts and garlic are ready! Next to them flaunts another Georgian snack Spinach Phali , which I will tell a little later 😉
Eggplant dishes (rolls in particular) are perfect for the New Year's table! And I will summarize.

Short recipe: Georgian eggplant rolls with nuts

1. We wash the eggplants, cut off the hats, cut them into longitudinal strips about 0.5 cm thick, salt each strip and leave for 30 minutes, then carefully wash 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 pan with a small amount of oil over medium heat until transparent and lightly golden, then remove from heat and set aside.
3. We put on a medium-high fire a pan with a flat bottom and fry on it (preferably without oil) each strip of eggplant on both sides for 1-2 minutes to a strong blush under the lid, put the prepared eggplants in a separate plate.
4. At this time we make peanut sauce: grind the nuts in the blender grinder, then add the fried onions, peeled garlic, suni hops, salt, pepper, coarsely chopped greens and a little water, grind everything again until smooth (you can add a little water if the consistency is too thick).
5. We put the fried strip of eggplant on the palm, with the edge we put 1 teaspoon of nut sauce and twist from this end into rolls with filling, put on a plate and decorate with pomegranate seeds.
6. Now you know how to make eggplant rolls in Georgian!

The recipe for eggplant rolls with nuts and garlic has come to an end. This is a great New Year snack that will surprise and delight your near and dear ones. Very soon I will tell you how to cook a snack Spinach Phali , a photo of which is already present in this article.

In order not to miss the magic dishes, , it's free! In addition, when subscribing you will receive as a gift   a whole collection of complete recipes of 20 dishes, preparing very quickly, from 5 to 30 minutes, which will save a lot of your time! Eat fast and tasty - it's real!

Try to repeat the eggplant with garlic and nuts and very soon you will be able to tell yourself how to cook Eggplant rolls, the recipes of which I told! Like, leave comments, value, tell us what you did and remember that cooking deliciously is quite simple and that you are more talented than you can imagine! Enjoy your meal!

Georgian eggplant rolls are a delicious garlic appetizer served chilled.

Preparing is easy and very simple. Many never happen, and most importantly - the dish is tasty and healthy.

Georgian eggplant rolls - general cooking principles

Rolls are rolled from fried, baked or blanched eggplant flat plates.

Vegetables are cut lengthwise, thin, half a centimeter thick, in strips and bitterness is drawn from them. To do this, chopped "blue" soaked in cold saline or kept under light oppression, sprinkled with salt.

Before frying, the strips are well washed from the salt and bitterness remaining on them, after which they are thoroughly dried so that moisture does not get into the hot oil.

Traditionally, Georgian eggplant roll filling is made from walnuts, garlic and herbs. It can be thick or pasty. Thick spread on the edge of the fried strips of the vegetable, and pasty applied to them with a thin layer, after which they are rolled up to the very end.

Moisten the walnut filling with vinegar, pomegranate juice, boiled water, mayonnaise or sour cream. For juiciness, add fried onions to it or roll rolls with pieces of tomatoes.

Georgian eggplant rolls can also be cooked without nuts, replacing them with feta cheese mixed with boiled eggs.

The appetizer is served chilled after half an hour in the refrigerator or just cooled at room temperature.

Georgian eggplant rolls with fried onions

Ingredients:

Three medium eggplant;

Half a glass of shelled walnuts;

Table 9% vinegar - 1/4 tsp;

Large clove of garlic;

The head of a bitter onion;

Refined vegetable oil;

A small bunch of fresh dill or cilantro;

Sunli hops.

Cooking method:

1. Place the sliced \u200b\u200beggplant in a colander, pouring with salt, and leave for half an hour. To prevent them from absorbing the released bitterness, be sure to set the colander on a deep bowl of a smaller diameter. After that, rinse well with water and dry with a towel.

2. Chop the onion into medium-sized cubes.

3. Pour a couple of tablespoons of oil into a pan and heat it well over low heat, add onion and fry it until golden. When mixing, be careful not to burn.

4. In a clean frying pan, heat a little refined oil and fry the eggplants on it, two minutes on each side. To reduce the calorie content of the dish, oil can be omitted.

5. When removing from the pan, put the “little blue ones” in a bowl. During the frying of the entire portion, they will slightly cool, the peel taken by a hard crust will soften, and it will be quite simple to roll the rolls.

6. Put the nuts in a deep bowl, chop with a blender. Add the fried onions, chopped herbs and garlic. Pour in the vinegar, it can be replaced with lemon juice, pour the hops-suneli. Lightly salt, add a little drinking water and bring, interrupting with a blender, to a pasty consistency. If the paste is too thick, dilute it with some water.

7. On the edges of the fried eggplant strips, put a spoonful of the filling and roll all the rolls.

Georgian eggplant rolls with pomegranate juice

Ingredients:

Small eggplant - 3 pcs.;

200 gr. peeled walnuts;

A small handful of pomegranate seeds;

Olive oil;

Two tablespoons of pomegranate juice;

100 gr. green cilantro.

Cooking method:

1. In two liters of water, dissolve, stirring, a couple of tablespoons of coarse salt and lower the “little blue” sliced \u200b\u200binto longitudinal saline solution.

2. After two hours, fold the strips into a colander and allow the moisture to drain well, but do not squeeze.

3. Lubricate the dried eggplant on both sides with olive oil, spread over the wire rack, and put the bake for 10 minutes in an oven warmed up to 180 degrees.

4. To make the “blue ones” bake evenly, set the grate to about the middle level. Do not wait for the formation of a crispy crust, as soon as the flesh becomes soft, get out.

5. Wash and dry the cilantro well, spreading it over a linen napkin.

6. Pass the walnut kernels through the smallest grate in the meat grinder. Add chopped garlic, finely chopped cilantro and pomegranate juice, mix. Salt, you can add red hot pepper.

7. Cooked the filling, prying the servings with a teaspoon, put on the edges of the cooled eggplant and twist them.

8. Carefully place the rolls in a flat dish and lay a few pomegranate seeds on top of each.

Georgian eggplant rolls with cheese

Ingredients:

Two medium eggplant;

60 gr any hard cheese;

Sharp adjika “In Georgian” - 0.5 tsp;

50 gr low-fat mayonnaise;

A few twigs of fresh parsley;

High quality vegetable oil;

Walnut kernels - 70 gr.

Cooking method:

1. Sprinkle thin long strips of eggplant with salt, and leave for half an hour, laying in a colander. Be sure to place a small load on top to make bitterness faster and better off. Then rinse thoroughly and dry well from moisture, otherwise the oil will splatter when frying.

2. Fry the dried plates in a small amount of hot vegetable oil on both sides. Do not overcook, remove as soon as they become moderately soft, and immediately spread on a disposable towel.

3. Grate the cheese on a fine grater. Combine cheese crumbs with crushed garlic, chopped nuts in a meat grinder. Add mayonnaise and mix the nut stuffing well.

4. On one side, saute the fried eggplant plates with adjika, put a bit of filling on the edge and roll in the form of rolls.

5. Put the finished products on a dish, sprinkle with chopped parsley and let stand for 20 minutes. After that, serve.

Georgian eggplant rolls with nut paste and tomatoes

Ingredients:

Four small eggplant;

Five stalks of green dill and as many cilantro;

Garlic head;

Walnut kernels - 1 tbsp .;

Sour cream 20% fat - 320 gr.;

Non-aromatic sunflower oil;

Four medium-sized tomatoes.

Cooking method:

1. Bake in the oven or lightly fry in a pan, in oil, sliced \u200b\u200binto long, thin strips of eggplant.

2. First remove the bitterness from them by soaking the plates in salt water. Put two tablespoons of salt in two liters of water.

3. With a knife, finely chop the dill with parsley, combine. Rub the garlic finely on a grater, grind it with salt and add to the chopped greens.

4. Here also put the nuts chopped in the coffee grinder, sour cream and mix thoroughly.

5. Cut the tomatoes into small, thin slices. It is best to take meaty tomatoes with the least amount of seeds.

6. Gently cool the “blue” ones with salt, apply a thin layer of nut paste on the plates and let lie down for a quarter of an hour.

7. After that, put a slice of tomato on the edge of each strip and wrap it.

8. Serve gently spreading on a large serving plate, sprinkling with chopped herbs on top.

Georgian fried eggplant rolls with feta cheese and eggs

Ingredients:

Two eggplant;

Two boiled and one raw egg;

Salted feta cheese - 150 gr.;

Half a glass of 20% sour cream;

Garlic - to taste;

Wheat flour - 2 tbsp. l .;

Lean, frozen out oil.

Cooking method:

1. Boil long eggplant slices in slightly brackish water for three minutes, cool and dry.

2. In a deep bowl, on a medium or fine grater, rub the boiled eggs and feta cheese. Add crushed garlic, finely chopped parsley and a yolk of a raw egg, mix.

3. On dried plates of vegetables from one edge, put a little filling, roll up. Stick the resulting rolls with a toothpick and leave the products for 10 minutes.

4. Carefully, so as not to turn around, remove the toothpicks and dip the products in whipped protein. Then roll in flour and fry on each side, cool.

5. Mix sour cream with garlic chopped on a fine grater. After cooling, put the dish in a large plate, and pour the cooked garlic sauce on top.

Traditional Georgian eggplant rolls with nuts and feta cheese

Ingredients:

150 gr. salted feta cheese;

Small "blue" - 2 pcs.;

Large clove of garlic;

Two spoons of sour cream or mayonnaise;

Ten nut kernels;

A small bunch of basil;

Olive or non-aromatic vegetable oil.

Cooking method:

1. Cut the eggplants along, into strips no thicker than half a centimeter. Soak them for two hours in saline to extract bitterness from the “blue” ones. Then put the plates on a towel and wipe dry. Then lightly fry in vegetable oil over low heat. Fold in a bowl and let stand a little to soften the fried crust.

2. Crush nuts into crumbs, add small shavings of feta cheese. Pour the basil chopped with a knife and garlic mashed in a mortar. Moisten the nut mixture with sour cream or mayonnaise and mix thoroughly.

3. Place a little filling on the edge of the fried strips, wrap them with rolls and leave to stand for half an hour, laying them out on a wide dish.

Georgian eggplant rolls - cooking tips and tricks

Eggplants absorb oil very intensely and in large quantities. To reduce its consumption, fry the vegetable in a pan with non-stick coating and dip only in well-heated fat. It is possible to exclude frying and bake the “little blue ones” in a well-heated oven on a wire rack.

Spread excessively oiled slices in one layer on a disposable towel and blot, covering with a second one. This will not only help remove excess oil, but also reduce the calorie content of the dish.

Sipping bitterness with salt, put the strips in a colander and substitute deep dishes under it. The secreted bitter juice will not be absorbed back, but will drain through the holes in the colander.

Eggplant rolls look great on the festive table next to

Eggplant rolls with different fillings should be in the notebook of every housewife. This appetizer is suitable for any celebration from a wedding to a family holiday. In shops, this vegetable is sold all year round, so even for the new year you can surprise guests with a delicious treat. Rolls can be made not only from fresh, but also from frozen fruits. You can cook both on the stove and in the oven.

Eggplant rolls with cheese and garlic

A delicious, fragrant dish using available products is easy and quick to prepare for any occasion.

Ingredients:

• eggplant - 4 pcs.;
• cheese - 200 g;
• garlic - 4 cloves;
• nuts
• mayonnaise - 50 ml;
• pepper;
• salt;
• sunflower oil.

Cooking:

1. Wash vegetables, cut along the fruit stripes. They should be thin, not more than five millimeters.
2. Rinse each strip under running water. Take a paper towel and get wet on both sides.
3. Pour oil into a pan, fry on both sides. Each side should become a gold color.
4. Place on a napkin, leave for a couple of minutes to remove the remaining fat.
5. Grate the cheese.
6. Grate the garlic.
7. Stir mayonnaise, garlic, cheese.
8. Put a filling on each strip and wrap it with a roll. Garnish with mayonnaise and nuts on top.

Korean carrot recipe

A delicious filling of Korean carrots and garlic.

Ingredients:

• korean carrots - 300 g;
• eggplant - 3 pcs.;
• garlic - 3 cloves;
• mayonnaise - 2 tbsp. spoons;
• vegetable oil.
• salt.

Ingredients:

1. Cut vegetables into thin strips, sprinkle with salt, cover. Leave for six hours.
2. Transfer to a sieve to drain the allocated juice. Rinse with cold water. To dry.
3. Pour oil into the pan. Eggplant products take a lot of oil, so the process should be monitored and added as needed.
4. Fry on each side.
5. Crush the garlic with the help of the garlic. Stir with mayonnaise.
6. Coat each strip completely with sauce. Put carrots, wrap.

Snacks - an indispensable attribute of any holiday table! There are not many of them, so we offer another simple and affordable recipe - we cook Georgian eggplant rolls with walnuts in Georgian.

Despite the miniature appearance, the dish turns out to be very satisfying and incredibly tasty! If you have not tried eggplant in combination with nut filling, we highly recommend it!

Ingredients:

• eggplant - 2-3 pcs.;
• walnuts - 100 g;
• garlic - 2-3 teeth;
• sour cream (or mayonnaise) - 3-4 tbsp. spoons;
• salt to taste;
• vegetable oil - 3-4 tbsp. spoons;
• parsley or cilantro - 3-4 branches;
• hops-suneli - to taste.

Georgian eggplant rolls with walnuts in Georgian recipe

1. We cut the washed eggplant along the plates with a thickness of not more than 5 mm. It is most convenient to use a well-sharpened narrow knife or a vegetable cutter for this purpose. The resulting cut is folded into a convenient dish, sprinkle with salt and leave for 20 minutes, covering the top with a lid or plate. During this time, the vegetables will release moisture, and with it the possible bitterness will go away.
   
2. While the eggplants are “resting”, we are doing the filling. To make nuts better reveal their taste and aroma, put them on a dry frying pan and fry for 4-5 minutes on medium heat. Periodically mix the walnut kernels for uniform frying.
   
3. After removing from the plate, allow the nuts to cool, and then chop in any convenient way. You can grind them in a mortar, cut by hand, or use a blender or other kitchen equipment. Slices of nuts should be small enough, but not tiny.
   
4. Finely chop the greens, pass the garlic cloves through a press (garlic squeezer), mix with nut crumbs.
   
5. Add the suneli hops and sour cream, stir (you can also use mayonnaise or unsweetened natural yogurt as a dressing). The filling should become a single and plastic mass. If the nuts crumble or the mixture tastes dry, add sour cream (mayonnaise / yogurt). Salt at will.
   
6. We wash out the leaked eggplant, remove the moisture with paper towels. Using a silicone brush, grease the vegetable plates with vegetable oil on both sides and spread them on a heated dry frying pan. This method allows you to minimize the amount of oil, so eggplant will not be too fat.
   
7. Fry prepared plates on both sides over medium heat until golden brown. Then let them cool.
   
8. On the edge of each toasted slice, spread 1-2 teaspoons of the filling.
   
9. We turn the blanks into mini rolls with nuts inside. Before serving, it is advisable to cool the eggplant with the filling on the shelf of the refrigerator, then the snack will better reveal the taste.
   

Georgian eggplant rolls are ready in Georgian! Bon Appetit!

Eggplant rolls with walnuts - a great cold appetizer, which can be served on the solemn table, as well as everyday. It is believed that Georgians invented such a dish, because it is in Georgian cuisine that cooked eggplant and walnuts are often combined with greens.

Vegetarians especially liked the rolls - they have almost all the components for nutrition: carbohydrates, proteins, fats. If you also deny meat and dairy products, you can replace the usual mayonnaise in the recipe with apple, and not sour cream or cottage cheese.

Anyway, you need to cook eggplant rolls with walnuts, which we will do, having prepared all the necessary ingredients.

Wash eggplant in water and cut the tail off of each vegetable. After that, we cut it into horizontal plates with a width of not more than 0.5 cm. Try to choose the “golden mean”: if you cut a little thicker, they risk not to fry, a little thinner - they will become crispy and will not curl into rolls. We will fill the eggplant plates with 1 tbsp. salt.

Then pour boiling water and, if desired, expose oppression or cargo. Leave for 20 minutes. In salt water under oppression, slicing will give all its bitterness to liquid. After 20 minutes have passed, we wash the plates in water.

And for 20 minutes, while the eggplants “take a bath”, chop the walnuts with a blender, half the washed bunch of green cilantro or parsley, mayonnaise (sour cream) and salt, turning everything into a filling. Mayonnaise can be replaced with fat cottage cheese.

Roll the washed eggplant plates in flour and fry in a pan, preheating vegetable oil on it.

Put the fried plates on a plate lined with a paper towel or napkin, getting rid of excess fat.

Then we apply a filling on each blank. It will need about 0.5-1 tsp. Let's roll a plate with a filling roll, starting from a narrow edge, to hide it inside.

Put all the cooked eggplant rolls with walnuts on a dish and decorate to your liking.

Let’s cool the snack in the refrigerator and serve it.

Enjoy you!