Eggplants with Georgian nuts

Eggplant is used to prepare various dishes around the world. Not exception is Georgia. This vegetable, thanks to the unique taste and useful properties, occupies its special niche in Georgian cuisine. The dishes prepared in the Georgian execution, the main ingredient in which are "blue", give this vegetable extraordinary piquancy and traditional nationality. We invite you to get acquainted with Georgian cuisine and make eggplants with gerozhin nuts.

In our dish, an important point is to choose eggplant competently and properly prepare it (the use of it in a semi-formation can entail unpleasant consequences in the form of poisoning). By buying "centers" for your dish, pay attention to such details:

The magnitude of eggplants. The fruit should not be excessively large. This is a sign of use in its cultivation of nitrates.
Fresh eggplant will never be wrung, dry, slippery, easy and soft.
The color of an unsuitable eggplant is dark brown or brown.
Good fruit should have a perfect appearance: no scratches, dents, cuts and spots.
Necessarily the presence of a fruit. The absence of it is the signal that in front of you is a nonstable or overripe.
Put on eggplant. Dostered and fresh fruit will quickly restore a dent, and pressing elasticity and disapproved.
In the context, the pulp of eggplant should be white. Green is talking about the overadition of Solanin (poison).

Preparing the main ingredient of our dish:

Take 3-4 eggplant, wash them, dry. Fruits choose a rather big, since the frying vegetable significantly loses in size.
Remove the fruit, cut the vegetables along the strip with a thickness of 1.5-2 cm (it is important to us that after frying we got a lot of delicious pulp).
Abundantly wrap the fruit of salt, leave for 10-15 minutes. After cleaning the workpiece and dry.
Fry the "blue" on the vegetable oil on each side until the formation of a pleasant golden crust. Please note that very young fruits fry on oil optionally, you can prepare them at easy heat treatment, baking in the oven for 5-7 minutes or grilled.
Lay out roasting pieces of eggplant on paper towels so that of them "left" excess fat.

Georgian cuisine is simply unthinkable without nuts, which are used everywhere, and greens, neutralizing the effect on the organism of nutrient fats. Sauce for this dish - nut, garlic and spicy herbs (spicy and spicy contrast). You can use it as an independent dish and as seasonings.

Cooking nut sauce:

Place 1 cup of walnuts, 1 kinse bundle and several garlic teeth in a blender.
Add some boiled water and twist everything before the formation of a homogeneous paste.
In the ready-made mass, add the seasoning of Khmeli-Sunnel (2 liters l), salt, grape vinegar (2 art. L) and finely chopped greens (celery, dill, spinach - 2-3 twigs).
Mix everything thoroughly. You can change the composition of the seasoning and greens (you can add green onions or basil), adjusting the taste of sauce in your preferences.

Put the nutty filling on the cooled eggplant bands, which then wrap in the roll (if you wish, you can decorate them with grenade grains). Lay out a ready-made snack on a dish with lettuce leaves. Put for a few hours in a cold place.

Cooking eggplants with Georgian nuts and trying them, you will make sure that the Georgian cuisine is able to give a luxurious and original taste with a relatively small, simple and seemingly incompatible set of products.