This wonderful Georgian dish will become an excellent appetizer not only for wine, but also for traditional Russian drinks, as well as decorate the festive table and make an indelible impression on the most sophisticated guests in cooking.
It is necessary
-
- Eggplant - 2 pcs.;
- Walnuts (peeled) - half a glass;
- Onions - 1 pc.;
- Parsley - 1 bunch;
- Pepper
- salt
- hops-suneli;
- Olive oil;
- Pomegranate seeds - for decoration.
Instructions
Step 1
Prepare the eggplant first. To do this, cut them lengthwise into slices 0.5 cm thick. Pour in warm water and let stand for 20 minutes to leave the bitterness. Choose eggplants with medium-sized seeds, as they may fall out and the slices will fall apart. If you wish, you can peel the vegetables off. If the vegetables are too thick, cut the strips in half into thinner ones so that the finished rolls are one bite. Sprinkle salt on each slice. Fry the eggplants in a well-heated skillet on each side until golden brown. Let the excess oil drain off by placing the slices on clean kitchen towels or napkins.
Step 2
Prepare the filling for the rolls. To do this, crush the walnut kernels, chop the parsley and chop the garlic. It is better to use regular parsley for the filling, and curly parsley to decorate the finished dish. Cut the onions, fry in a well-heated pan until golden brown. Cool the onion. Put all ingredients in a blender and grind well until smooth. If the paste is too thick, dilute it with boiled water. The consistency of the pasta should be similar to thick sour cream, it is important that it does not pour out of the finished rolls. Add salt, pepper and seasonings to the paste. Mix everything again.
Step 3
When the eggplants have cooled, place them on a cutting board or large plate. Place a teaspoon of the filling on one end of each slice and roll it into a roll. Do this with all the eggplant slices. If desired, you can secure each roll with a toothpick or special skewers.
Step 4
Put the finished rolls on a large flat dish in one layer, garnish with herbs and sprinkle with pomegranate seeds. Serve chilled with red wine and other drinks of your choice.
