/ / Recipe for Eggplant with walnuts

Recipe for Eggplant with walnuts

  • Eggplant - 2-3 pieces
  • Walnuts - 100 Grams
  • Onion - 1 piece
  • Garlic - 5 Zubchikov
  • Cilantro (bundle) - 1/2 Pieces
  • Celery (twigs) - 2 pieces
  • Hops-Suneli - 1 teaspoon
  • Grape Vinegar - 1 Art. a spoon
  • Salt - 1/2 Teaspoon
  • Vegetable oil - 100 Milliliters
  • Pomegranate - 1/3 Pieces
  • Spinach - - To taste

Ingredients, as you can see, simple - all prettySimple and affordable. Eggplant my, cut off the tops. We cut the eggplant into longitudinal thin plates - about 4-5 plates are produced from one medium eggplant. Sliced ​​plates should be generously salted and left for half an hour, so that the eggplant inherited its bitterness. In the meantime, let's take care of the rest of the ingredients. Celery and cilantro will be washed and finely chopped. We put nuts, garlic, onions, salt, hops-suneli into the blender bowl, and pour the grape vinegar. We grind everything to the consistency of homogeneous paste. The resulting paste is mixed with greens. We mix thoroughly and our filling is ready. Eggplant thoroughly rinse with salt, squeeze, spread on a paper napkin - so that water is absorbed. Then fry the plates of eggplant in vegetable oil from both sides to rouge. Fried eggplants put on a plate, let them cool. Leaves spinach (you can salad) washed and put on a plate in which we will serve a snack. Actually, we begin to form our rolls. We spread on a plate of aubergine a little stuffing. Accurately turn off in the form of a roll. We put the resulting rolls on a plate. Garnish with pomegranate seeds, lightly cool and serve. Bon Appetit!

Servings: 10

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