Appetizing appetizer - aubergines with walnuts

Today, probably, no one doubts that including a large number of vegetables in the diet is very useful. From vegetables prepare different dishes - soups, side dishes, casseroles, ragout and, of course, a variety of snacks. Today we will tell you how to prepare a very spicy and tasty snack dish - eggplant with walnuts.

There are several options for preparing this snack, we will start with the simplest one, for which we need two medium-sized aubergines, about one hundred and fifty grams of nuts, garlic (one or two cloves, depending on the size and desired flavor of the dish), a little mayonnaise, salt and Oil for frying eggplant.

From the specified quantity of products it will turn out approximately 15-20 mini-portions of this fragrant and very satisfying snack. In addition to the ingredients, you can add greens. Best of all - coriander, but if you do not like its taste, you can use parsley.

We begin to cook our eggplants with walnuts. Eggplant my, cut into thin slices, harden their salt and add them to a bowl. We leave for half an hour, so that the vegetables give juice. Then rinse the eggplant circles in cold water and dry on napkins. Prepared vegetables fry in a frying pan in oil, laying them in one layer. Fry on both sides until ruddy and again put on napkins to leave excessive fat.

Now let's deal with the filling. Put the nuts in the blender and grind them. It is extremely important to use for the preparation of our dishes just walnuts, as other nuts give quite the wrong taste.

In the shredded nuts, add a little mayonnaise, so that the consistency of our mass began to resemble thick porridge. Then add to the nuts well chopped garlic and finely chopped greens. Again, everything is mixed. The filling is ready.

Now lay the eggplants on the dish in one layer, and from above place the nut stuffing, leveling it on the entire surface. We remove the ready eggplants with walnuts in the refrigerator for a couple of hours, after which they can be served to the table.

Snack eggplants with walnuts can be served in a different way, in the form of rolls. In this case, the eggplant should be peeled and cut along a thin (millimeter three in the thickness) plate. Then we act the same way as in the first recipe, that is, first we salt eggplant and let them stand. Then rinse, dry and fry. The filling of nuts is prepared exactly the same way, and if you do not like mayonnaise, then it can be replaced with sour cream. By the way, in this case, the dish will turn out to be less fatty and caloric.

Fried aubergines spread on napkins, and when excess oil is absorbed, then spread the plates on a thin layer of stuffing and turn into a roll. We put our eggplant rolls with nuts on a dish, decorate with greens and serve them to the table.

And if there is a desire to cook not just a delicious snack, but a dish from the national cuisine, then you should use the recipe of such a dish as eggplants with nuts in Georgian.

For three eggplants we need five cloves of garlic, about two hundred grams of walnuts, greens of coriander, seasoning of hops-suneli, saffron, wine vinegar, red pepper ground and salt.

Eggplants are cut into thin plates without cleaning, and we prepare them exactly as described in the first two recipes.

To make the filling fill the blender with nuts, cilantro, garlic. All grind, then add salt, seasonings and wine vinegar to taste. If the mass is excessively thick, then dilute it with a little boiled water. We try the mass to taste, it should be nutty, but with a pronounced taste of vinegar and spices. But garlic should not drown out all other tastes, so if cloves of garlic are large, it is worth reducing their number.

Now spread on the board or plate fried plates of eggplants, half the length of their spread on the filling, and the second half - we cover from the top, we get such a kind of sandwich - eggplant-stuffing-eggplant.

We spread the ready eggplant on a dish, sprinkle with pomegranate seeds and decorate with greens. Such appetizing and tasty snack can adequately supplement any festive table.