An appetizer, a side dish, a hot dish, preparations for the winter - what we don’t cook from eggplant! This vegetable is combined with many products, but the walnut gives a special tenderness to the eggplant dish. In summer and autumn, when there are especially many fresh "blue ones", it is worth pampering loved ones with delicious vitamin food prepared according to proven recipes.
How to cook eggplant with nuts
Fresh eggplants are perfectly combined with garlic, nuts, herbs, this allows you to create masterpieces of culinary art, in which there is a lot of protein, vitamins, minerals, unsaturated fats, fiber. Vegetables are prepared quickly, the main thing is to cut them in advance and add salt so that they give off bitter juice. Walnut kernels must be crushed, if desired, fry, it will be tastier and piquant.
Eggplant Recipes with Nuts
There are many ways to process a purple vegetable into delicious dishes. Having mastered the classic recipe, you can add your own raisins to it. The little blue ones are good with tomatoes, cheese, cheese, mayonnaise, they can be cooked on skorod, baked in the oven, on the grill, in oil and without. There are many variations, but the main “friends” of eggplants are nuts (walnuts are best), garlic, spices and aromatic herbs.
in Georgian
- Cooking time: 1 hour 30 minutes
- Servings Per Container: 6.
- Calories: 130 kcal.
- Purpose: appetizer, side dish.
- Cuisine: Caucasian, Georgian.
- Difficulty of preparation: simple.
It is worth preparing a popular Georgian dish - eggplant with nuts and garlic. The dish will turn out to be spicy, spicy, although these taste features can be varied at the request of the eaters. You can also regulate the calorie content and the amount of fat: baked vegetables are more dietary than fried in oil, but it is hardly worth thinking about a diet when such yummy is on the table.
Ingredients:
- eggplant - 6 pcs.;
- walnut kernels - 100 g;
- parsley, cilantro - small bunches;
- garlic - 3 medium cloves;
- onion (turnip) - 3 pcs.;
- white wine vinegar - 50 ml;
- salt, ground red and black pepper;
- vegetable oil for frying.
Cooking method:
- Slice the eggplant lengthwise.
- Soak in salt water for half an hour.
- Fry the slices in vegetable oil.
- For the filling, grind nuts, add chopped cilantro, parsley, vinegar, salt, pepper, chopped garlic.
- Spread eggplant tongues with stuffing, sprinkle with onion rings, fold in half.
- Let the dish soak.
- Garnish with greens and pomegranate seeds.
rolls
- Cooking time: 45 min.
- Number of servings: for 3-4 persons.
- Calorie content: 129 kcal per 100 g.
- Purpose: for a snack table.
- Cuisine: Caucasian.
The end of summer, early autumn delight lovers of "blue ones", from which excellent dishes are obtained. Delicious spicy, savory eggplant rolls with walnuts, which are suitable for dinner and lunch, can decorate a festive table, and it takes very little time to cook them. You can make the appetizer more nutritious by adding prunes, mayonnaise, sour cream, cottage cheese to the filling.
Ingredients
- eggplant - 3 pcs.;
- nuts - half a glass;
- garlic - 1 clove;
- onions - 1 pc.;
- cilantro, parsley - small bunches;
- vinegar or lemon juice - a quarter of a teaspoon;
- pomegranate seeds - for decoration;
- "hops-suneli", pepper, coriander, salt;
- vegetable oil.
Cooking method:
- Cut off the caps of the eggplants, cut lengthwise into strips, half a centimeter thick.
- Salt, leave until juice appears.
- Wash off the salt, dry the vegetables with a napkin.
- Sauté finely chopped onion in vegetable oil.
- Fry eggplant slices in a dry frying pan under the lid.
- Grind nuts with a blender, add fried onions, garlic, spices, salt, pepper, aromatic herbs, a little water and grind again.
- Put a teaspoon of sauce on the edge of each strip, and you can wrap the rolls.
- Garnish with pomegranate seeds on a serving platter.
stuffed
Eggplant with nut filling is a great vitamin seasonal snack. Any vegetables are suitable as a "filler" - by themselves or in combination with minced meat. But the nutty flavor makes this meal especially tasty and memorable. There is only one difficulty - you need to carefully remove the core of the vegetable with a long spoon so as not to damage its walls.
- Cooking time: 1.5 hours.
- Servings: 4 persons.
- Calorie content of the dish: 135 kcal per 100 g.
- Purpose: snack.
- Cuisine: international.
- Difficulty of preparation: a simple recipe.
Ingredients:
- eggplant - 4 pcs;
- onion - 2 pcs.;
- nuts (kernels) - 140 g;
- vegetable oil - 80 ml;
- black pepper, salt - to taste;
- parsley - a bunch;
- milk - 100 ml;
- flour - 20 g;
- eggs - 2 pcs.
Cooking method:
- Cut off the “caps” of the blue ones, take out the pulp.
- Put the eggplant in salted water to eliminate the bitter taste.
- Fry the onion, add the pulp, simmer.
- Pour crushed nuts, pepper, parsley, salt.
- Fill the eggplants with the nut-vegetable mixture, close with “hats”, put in a mold, pour over with oil, add water.
- Bake in the oven on medium heat.
- Fry the flour in butter, dilute with milk, stir until smooth, warm, then cool.
- Combine beaten eggs with milk dressing, pour eggplant and bake until golden brown.
with pomegranate
- Cooking time: 60-80 min.
- Number of servings: for 6 people.
- Calories: 150 kcal.
- Purpose: to the festive table.
- Cuisine: dietary.
- Difficulty of preparation: easy.
This appetizer is hearty, fragrant, moderately spicy. Great for diet food, if you fry vegetables in a dry frying pan. Pomegranate juice saturates the dish with pleasant sourness and makes the color beautiful. The above recipe involves a large number of nuts, they will give the food oiliness, aroma, satiety. You should not feel sorry for pomegranate seeds, with them eggplants with walnuts will be even more beautiful and tastier .
Ingredients:
- large eggplants - 3 pcs.;
- pomegranate - 1 pc.;
- crushed nuts - 1 cup;
- garlic - 2 cloves;
- cilantro - a bunch.
- onion - 1 pc.;
- pomegranate juice - 125 ml;
- hot capsicum - 1 pc.;
- suneli hops - a quarter of a teaspoon, zira, cinnamon, turmeric - on the tip of a knife (each spice);
- salt - to taste;
- vegetable oil for frying.
Cooking method:
- Salt the “blue” sliced \u200b\u200bin slices, leave for half an hour, then squeeze.
- Fry until golden brown.
- Nuts, garlic, herbs, onions must be thoroughly chopped, then diluted with pomegranate juice.
- Add salt, spices.
- Lay the fried eggplants in layers in a salad bowl, pour over the sauce, sprinkle with pomegranate seeds and cilantro.
- Put the food in the refrigerator to infuse.
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