Georgian eggplant with walnuts

Georgian eggplant with walnuts
They say that the most important attraction of Georgia is its cuisine. You may not know anything about its ancient chapels, century-old temples and man-made caves, but the rich Georgian feast is legendary all over the world! Georgian cuisine is something for which it is worth visiting this wonderful country at least once, but if you are not destined to see the Caucasus with your own eyes, we suggest preparing a wonderful Georgian dish - eggplants with nuts, the authentic name of which sounds like "Nigvziani badrijani".
Recipe for cooking eggplant with walnuts in Georgian:
Ingredients:
eggplant - 1 kg;
walnuts - 1 glass;
salt to taste;
greens - cilantro, dill, basil;
vegetable oil - 50-80 ml.
SPICE for eggplant with nuts from "Gamarjoba Genatsvale"
Preparation:
1. We wash and dry the eggplants, cut off the stalk and cut into longitudinal even plates with a thickness of about 0.5 - 0.7 mm. Too thin slices will not give us the true eggplant flavor of the dish, and too thick slices may simply not curl up into a roll. If your eggplants are young or you bought a variety without bitterness, you can continue cooking, but if you still want to be warned against unnecessary bitter taste, sprinkle the slices with salt and leave for 30-40 minutes. Then rinse, dry them and send them to the oven or frying pan.
2. We will bake the eggplants in the oven, thereby reducing the amount of vegetable oil that would be required to fry each slice in a pan. To bake in the oven, you just need to grease the parchment with vegetable oil, spread the eggplant closely one to one, and then grease each eggplant slice with oil on top. If you still prefer to fry in a pan or slow cooker, remember, if you want to make fried eggplant with walnuts, be sure to spread the slices after frying on thick paper towels so that they absorb excess oil.
3. We bake for 15-20 minutes at 200 degrees. Let's cool down.
4. For the filling, put a glass of walnuts, fresh herbs - basil, dill, cilantro into the food processor.
5. We supplement the nut filling with seasoning from "Gamarjoba Genatsvale" and salt.
6. We punch everything in the grinder to the state of small crumbs. The nut mass should become viscous, so you can add a little liquid to it - literally 1-2 tbsp. water or wine vinegar.
7. Put a small portion of the nut filling on the eggplant "tongue". Sometimes such rolls are made with tomatoes: a slice of fresh tomato, peeled from seeds, is placed on the nut filling and wrapped all together.
8. Roll up into rolls, put green salad on a wide dish, rolls on it and decorate with herbs on top. Delicious eggplants with walnuts "Georgian style" are ready!
Bon Appetit!