Many people consider Georgian cuisine to be the most striking cuisine in the world. The fact is that it consists of many unusual dishes that are not found in any other gastronomic culture. In Georgia, for example, there is a patrimony of the people – khachapuri. As well as 250 varieties of cheese, from which various viands are created.
In addition to cheese and pheasants, vegetables are honored in this country. It is worth noting that Georgians respect eggplants. For this reason, many appetizers are prepared from this vegetable. Let’s tell about Georgian eggplant rolls.
Ingredients of Georgian eggplant rolls:
- eggplants – 3 pcs;
- Walnuts – 50 g;
- Hmeli Suneli – a pinch;
- hot pepper – pcs;
- garlic – clove;
- cilantro – bundle;
- hot pepper – pcs;
- cottage cheese – 2 tbsp.
Preparation of Georgian eggplant rolls:
Remove stalks from eggplants, cut lengthwise into plates 5 mm thick.
In a frying pan with a drop of vegetable oil fry the eggplant plates until golden on both sides.
Place the plates on a paper towel to absorb excess fat.
Lightly toast the walnuts in a dry pan, chop the cilantro, and
slice the hot peppers into thin slices
.
Mix in a separate bowl cilantro and roasted nuts, crush with a crusher into fine crumbs.
Crush garlic clove and chop, put in the mixture of nuts and greens
.
Put in a bowl also chopped hot pepper and cheese, sprinkle the mass with Hmeli Suneli, mix thoroughly.
Put on the edge of each plate stuffing from cheese and nuts. Roll the eggplant plates into rolls.
Instead of Hmeli Suneli for this recipe it is possible to use Svan salt. This will give the rolls a slightly different flavor.
