Snack for February 23 Pomegranate-Lemon

Step-by-step cooking

1. Step 1:

   

   First let's figure out what we're going to simulate. This is what an anti-personnel grenade looks like-"lemon". This is not a modern design, but of 1915, for which everything is clearly visible. It has the shape of a lemon, 4 rows of "shashachek" 8 in one ring, and another crown and handle. It is these checkers that we will portray as olive. I had black kalamata olives, they are long, so I stubbornly got only 3 rows. This is what affects the number of olives

2. Step 2:

   

   The ingredients for the filling are naturally very variable. The main thing is to have balazhan and seedless olives at hand

3. Step 3:

   

   Cut the eggplant into rings with a width of 6-7 centimeters. With straight rings, we cut the skin very thinly and save it - it will serve for the manufacture of "pens" of our "lemons".;

4. Step 4:

   

   Cut the eggplant pulp into small cubes (I tried to make the side about 5 mm)

5. Step 5:

   

   Take an egg, mix it with eggplant crumbs and marinate for an hour. Thanks to Shura for the idea, this is a reliable way to wean eggplant from drinking oil when frying. Those who have no problems with an overabundance of oil in the dish can do without this step, but then more oil will be needed for frying.

6. Step 6:

   

   While the eggplant is marinating, we just have time to do all the other preparatory activities. Cut the bread into pieces about 1 cm thick

7. Step 7:

   

   Fry it almost to "burnt";

8. Step 8:

   

   Finely chop the nuts

9. Step 9:

   

   Finely chop the garlic (anyone who wants can push through a garlic chopper, this will increase the sharpness of the dish)

10. Step 10:

    

    Roughly chop the greens

11. Step 11:

    

    Finely chop the onion

13. Step 12:

    

    Fry the onion in 1 tbsp oil until browned

14. Step 13:

    

    Cut olives into halves lengthwise

15. Step 14:

    

    Cut out squares from the eggplant skin; if necessary, scrape off the remains of the pulp inside with a knife so that the skin becomes plastic

16. Step 15:

    

    Roll the eggplant skin into tubes

17. Step 16:

    

    And fix them with a toothpick, break off the excess; The handles are naturally inedible, they are just for decoration

18. Step 17:

    

    By that time, the eggplant will probably be marinated. Fry it in the remaining oil until it turns brown. Eggplant at the same time, of course, will greatly decrease in volume.

19. Step 18:

    

    Mix all ingredients with eggplant properly, except olives and eggplant skins, and leave the warm mixture to cool for 20 minutes

20. Step 19:

    

    Divide the mixture into about 5 parts, form something like a half of a pomegranate-lemon, properly knead the mass in your hands and put it on bread toast

21. Step 20:

    

    Cut off the extra bread (you need a knife with a sharp tip, it will be very inconvenient to do it with a rounded one)

22. Step 21:

    

    Stick the handle of the grenade between the filling and the toast

23. Step 22:

    

    We spread out the olives "checkers ", and very carefully squeeze the resulting "semi-grenade " with the palm of our hand. Done!