Posted by Mira | Posted in World Recipes | Posted on 04-10-2011
Tags: eggplant, picnic, picnic food, picnic idea, picnic ideas, picnic meal, walnut
Of course when people go on a picnic they are planning to have BBQ, grilled sausages, chicken breasts, fish, or other main meal. Different salads are perfect garnish for grill. However there are some exquisite side-dishes that may become special gourmand savor of your picnic.
As autumn is the vegetable season we have decided to present more recipes of the seasonal veggies. Considering health properties and nutrients of the eggplants (aubergines) you will find a one more eggplant recipe here. This picnic food recipe will be focused on spices and walnuts. Also, here you will find useful tips and possible recipe variations. We hope you will enjoy these delicious picnic ideas. Bon Appetite!
Eggplant Rolls with Walnut Filling
When buying the eggplants take those that are without seeds. You will need long purple eggplants. The key to success in the recipe the herbs, namely “Khmeli suneli” dried spices. These spices are mainly used in the Caucasian part of the Black Sea region. Normally this dried spice mixture includes the following ingredients: coriander, basil, dill, marjoram, bay leaf , fenugreek, safflower, parsley; or saffron, celery, thyme, mint, hyssop, hot and black pepper.
This is a quick and easy recipe. Preparation time: 15 minutes, cooking time 30 minutes.
Yields 3-4 servings.
3 medium size eggplants
100g cream (optional)
3 cloves of garlic
2 tsp “Khmeli suneli” dried spices
1 tsp dried coriander
1 tsp saffron
1 tbsp wine vinegar
0.5 tsp chili powder (hot)
For pan-frying: vegetable oil
For decoration: pomegranate seeds
Wash and dry the eggplants. Cut the eggplants lengthwise into 5mm slices. Place a skillet over medium heat, add oil. Panfry the eggplant slices on both sides for a couple of minutes till golden-brown. Do not cover the skillet with a lid. Lay the fried sliced onto a paper towel to remove excess oil. Sprinkle with salt to taste.
Tip: To prevent bitterness in the eggplants you may cut them and put in a big bowl with salted water for an hour. If you cook eggplants immediately after you have sliced them they most likely will not be bitter.
Using a food processor process the walnuts. Add “Khmeli suneli” dried spices, vinegar, fresh coriander, chili powder, and salt. Mix well to combine. If the ingredients are not softly pureed add 1-2 tbsp of oil or water to the walnut mixture. Add cream at room temperature if you want the filling be richer and more nutritious. If on a diet use the fat free cream.
Spoon about 1-1.5 tsp of the spiced walnut mixture along each eggplant slice. Make rolls. You may brush some mixture over the rolls as well. Decorate the rolls randomly with the pomegranate seeds.
Note: As the walnut filling is very tasty you can easily use more walnuts in the recipe, say, 1 cup.
Eggplant Salad with Walnuts and Mayonnaise (or Cream)
This is a very, very tasty and a spicier variation of the eggplant picnic idea. Preparation time: 15 minutes, cooking time: 30 minutes. Yields 3 servings.
3 long purple eggplants
8-10 cloves of garlic
150-200g Mayonnaise or Cream
Salt to taste
Cut the eggplants lengthwise, pan-fry in the oil over medium heat till golden-brown on both sides. Sprinkle with salt. Set aside to cool. Crush the walnuts and garlic cloves, mix together. Add chopped fresh coriander (optional). Sprinkle some of the mixture on the bottom of a bowl add some Mayonnaise (or cream), then lay fried eggplant slices over it. If using a cream add a small pinch of salt to the mixture. Repeat till eggplants and the walnut mixture are over. Brush with the Mayonnaise and add the mixture above the last layer of the eggplants. Cover with a lid, put in the fridge for a couple of hours to allow the picnic meal get properly saturated. You may add fresh cilantro shoots on the plate while serving this picnic food.
Note: Use the fat free cream for dietary considerations.