Spices from our online store that you will need:
utsho-suneli, dried cilantro, red crushed pepper
Ingredients:
eggplant — 2-3 pcs
walnuts — 100-150 g
garlic — 2-3 cloves
sour cream — 3-4 tablespoons
wine vinegar - 1 tsp
a large bunch of greens
Preparation
It is better to take longer eggplants for this dish, but not old ones. Cut them into strips 2 mm thick along the length. Sprinkle the eggplant with coarse salt. Let's leave them in salt for 10-15 minutes. During this time, the eggplants will give up their bitterness. After that, wash them under running water, dry them with paper towels to get rid of moisture.
Then fry the eggplants in vegetable oil and set aside.
Making the filling!
To make the nuts reveal their taste and aroma better, put them in a dry frying pan and fry for 4-5 minutes over medium heat.
After removing from the stove, let the nuts cool down, and then grind with a blender. The pieces of nuts should be small enough, but not tiny.Add the greens, garlic, utsho suneli, dried coriander to the blender and mix with the nuts until pureed.
Add wine vinegar, salt and crushed red pepper to the finished nut puree. Add sour cream to the same place. The filling should become a single and plastic mass. If the nuts crumble or the mixture tastes dry, add more sour cream.
Put 1-2 teaspoons of filling on the edge of each toasted eggplant slice and roll up the rolls.
Sprinkle the finished rolls with pomegranate seeds!
Before serving, it is advisable to cool the eggplant with filling, then the snack will reveal the taste better.
So, our eggplant rolls with walnuts are ready! Enjoy your meal! 😍😍😍
utsho-suneli, dried cilantro, red crushed pepper
Ingredients:
eggplant — 2-3 pcs
walnuts — 100-150 g
garlic — 2-3 cloves
sour cream — 3-4 tablespoons
wine vinegar - 1 tsp
a large bunch of greens
Preparation
It is better to take longer eggplants for this dish, but not old ones. Cut them into strips 2 mm thick along the length. Sprinkle the eggplant with coarse salt. Let's leave them in salt for 10-15 minutes. During this time, the eggplants will give up their bitterness. After that, wash them under running water, dry them with paper towels to get rid of moisture.
Then fry the eggplants in vegetable oil and set aside.
Making the filling!
To make the nuts reveal their taste and aroma better, put them in a dry frying pan and fry for 4-5 minutes over medium heat.
After removing from the stove, let the nuts cool down, and then grind with a blender. The pieces of nuts should be small enough, but not tiny.Add the greens, garlic, utsho suneli, dried coriander to the blender and mix with the nuts until pureed.
Add wine vinegar, salt and crushed red pepper to the finished nut puree. Add sour cream to the same place. The filling should become a single and plastic mass. If the nuts crumble or the mixture tastes dry, add more sour cream.
Put 1-2 teaspoons of filling on the edge of each toasted eggplant slice and roll up the rolls.
Sprinkle the finished rolls with pomegranate seeds!
Before serving, it is advisable to cool the eggplant with filling, then the snack will reveal the taste better.
So, our eggplant rolls with walnuts are ready! Enjoy your meal! 😍😍😍
