Georgian Recipes

Eggplant dishes are very popular in Georgia and always form part of a supra (traditional Georgian feast). There are many variations and in this family recipe we show how to make eggplant with hazelnuts and herbs.

Ingredients: 1 kilo of eggplants, 400 grams of hazelnuts, 1 large onion, 4-5 cloves of garlic, 20 grams of fresh parsley, 20 grams of fresh green coriander, 20 grams of fresh basil, 1 level tsp of marigold, 1 heaped tsp of red pepper, 1 level tsp of blue fenugreek, 1 level tsp of dried coriander, 70 ml of oil, 5 tbs of white wine vinegar,100 ml of water, and salt (amount dependent upon personal preference).

Preparation: Shell the hazelnuts. Add to a hot pan and heat on a low-medium heat for 2-3 minutes. Stir continuously with a wooden spoon to loosen the skins.

Remove from the heat and allow to cool a little. Remove the skins from the warm nuts with your fingers.

Slice the eggplants and add to a pan with 70 ml of oil. Sprinkle with salt and fry (covered) on a medium heat until one side is fried. Remove cover and fry the other side.

Grind the hazelnuts and crush the garlic. Add to a mixing bowl together with 1 level tsp of marigold, 1 heaped tsp of red pepper, 1 level tsp of blue fenugreek, 1 level tsp of dried coriander, and salt (amount dependent upon personal preference). Add 5 tbs of white wine vinegar and 100 ml of water. Mix thoroughly.

Chop the onion, fresh parsley, fresh green coriander and fresh basil and add to the mixing bowl.

Mix thoroughly.

Serving: Spread the hazelnut and herb mixture onto the fried eggplant and serve cold.

Enjoy your Eggplant with Hazelnuts and Herbs!