Eggplant season is in full swing.<\/p>\n\n\n\n
If you want to feed your family a delicious meal, but at the same time avoid meat, cook eggplant with nuts in Georgian.<\/p>\n\n\n\n
Kyiv. Ukraine. Ukraine Gate – August 12, 2021 \u2013 Kitchen<\/span><\/a><\/strong><\/p>\n\n\n\n Ingredients<\/strong>:<\/strong><\/strong><\/p>\n\n\n\n 4 eggplants<\/p>\n\n\n\n 250 g of peeled walnuts<\/p>\n\n\n\n 1 bulb<\/p>\n\n\n\n 4 cloves garlic<\/a><\/p>\n\n\n\n 0.5 bunch of cilantro<\/p>\n\n\n\n 2 tablespoons wine vinegar<\/p>\n\n\n\n oil<\/p>\n\n\n\n hops-suneli<\/p>\n\n\n\n ground coriander<\/p>\n\n\n\n ground chili pepper<\/p>\n\n\n\n salt<\/p>\n\n\n\n Preparation<\/strong>:<\/strong><\/strong><\/p>\n\n\n\n In washed eggplants, cut off the tails and, without peeling, cut them into long slices about 0.5 cm thick. Salt the prepared eggplants and leave for 15-20 minutes, then drain the resulting liquid, dry the eggplant petals with a napkin and fry on both sides. in oil.<\/p>\n\n\n\n Turn the nuts through a meat grinder, add the grated onion, garlic passed through a press, chopped cilantro, add a little salt, season with hops-suneli, coriander, and chili peppers<\/a>, add vinegar and grind thoroughly.<\/p>\n\n\n\n Grease eggplant slices with nut mass, roll into rolls, and keep for several hours in the refrigerator.<\/p>\n\n\n\n On a side note<\/strong>:<\/strong><\/strong><\/p>\n\n\n\n Eggplants choose young, elastic, medium size, and the right shape.<\/p>\n\n\n\n Adjust the aroma and sharpness of the nut filling with the number of spices and garlic.<\/p>\n\n\n\n If the filling is too thick, you can add a little water.<\/p>\n\n\n\n To make the dish look authentic, when serving, sprinkle eggplant with a handful of pomegranate seeds.<\/p>\n\n\n\n <\/p>\n\n\n\n