Eggplant Joy: Blueberry Snacks

Snack of eggplant, cheese and tomato

You will need:
– 350 g eggplant;
– 2 large tomatoes;
– 300 g mozzarella cheese;
– vegetable oil for frying;
– 2-3 tbsp ketchup;
– fresh basil;
– salt to taste;
– black ground pepper to taste.

Wash blue, rub with a kitchen towel and cut with circles. Roast in vegetable oil on two sides and sprinkle with salt and pepper. Wash tomatoes, too, wipe and cut with circles. Prepare and cheese. To do this, cut it thin plates, the size of no more than circles of vegetables. Put on the eggplant on the basil leaf, then on a mug of tomatoes and finally cover each portion with a plate of cheese. Scrape the designs with toothpicks or sleepers. Pour a little ketchup and bake in the oven with a temperature of 180°C for 10 minutes. Gently set on a dish and serve cold.

For this snack, take medium-diameter eggplant.

Eggplant rolls with nuts

You will need:
– 400 g eggplant; –
2 cloves of garlic;
– 1 tbsp grains of pomegranate;
– 130 g kernels walnut;
– a couple of drops of wine vinegar;
– cilantro and dill;
– 1 tsp spices hop-suneli;
– olive oil for frying;
– salt.

Rinse and rub the eggplant, then cut along into plates. Pour olive oil into the pan, heat it and roast the eggplant on two sides until golden. Place the plates on the napkin so it soaks up the excess oil.

Not everyone likes the bitter, slightly burning taste of eggplant, but you can get rid of it if you soak cut vegetables with salt water for 15 minutes.

Grind the walnut kernels in a blender. Add chopped greens and crushed garlic to them. Stir. Put the hops suneli, wine vinegar and salt to taste. Add a little boiled water so the mass is not dry. On each plate of eggplant, put the filling and roll. Scrape with twines, put on a dish and garnish with pomegranate grains.

Georgian eggplant snack

You will need:
– 1 kg eggplant;
– 250 g mayonnaise;
– 1 bulb;
– 5 cloves of garlic;
– 150 g of walnut kernels;
– 2 tbsp. wine vinegar
– vegetable oil for frying
– cilantro and dill greens
– salt to taste.

Wash the eggplant and rub. Then cut into longitudinal strips 3 cm wide. Their number should be even. Sprinkle with salt and roast in vegetable oil on two sides. Put on a napkin to remove excess oil.

Get into cooking the filling. To do this, crush the garlic with garlic crush, finely cut the onion and greens. Grind the walnut kernels. Mix everything and add the mayonnaise and wine vinegar. Stir again.

Divide the eggplant strips into 2 pieces. Put the filling on one half and cover with another plate. Place the snack in the fridge for 2-3 hours, after that the eggplant will acquire a fragrant tangy taste and they can be served.

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