Eggplant with walnuts in Georgian style, these are spicy eggplant rolls with nut filling. An original appetizer on your table.
Cooking time 30 minutes
Eggplant 2 pcs
Onion 1 pc
Garlic clove 2-3 pcs
Walnuts 3-4 tbsp l.
Parsley (greens) (cilantro) 1 bunch
Hops-suneli 1 tsp
Vegetable oil to taste
Salt to taste
Rinse and dry the eggplants.
Cut into thin slices lengthwise.
In a frying pan with a small amount of vegetable oil, fry the eggplants on both sides.
Place on a dish with a paper towel to remove excess oil.
Sort out the walnuts.
Grind walnuts in a blender. Finely chop the parsley.
Fry finely chopped onions in a frying pan with two tablespoons of vegetable oil.
In a bowl, combine nuts, parsley, sauteed onions and spices.
Add chopped garlic, salt and mix well.
Put 1 spoonful of filling on the eggplant layer and wrap it in a roll.
Put the rolls on a dish and decorate with herbs.
Georgian eggplants with walnuts are ready. Chill in the refrigerator and serve.