EGGPLANT WITH WALNUTS AND SPICES

In this recipe we will show how to make a popular Georgian family dish of eggplant with walnuts and spices. This is primarily a summer dish and is served cold. Our version is quite spicy so you may want to reduce the quantities of spices or omit them.

Ingredients: 500 grams of eggplants, 250 grams of walnuts, 1 tsp dried Blue Fenugreek, 1 tsp of dried coriander, 1 tsp of paprika, 1 tsp dried marigold, 3 cloves of garlic, 3 tbs of white wine vinegar, salt and 100 ml of oil.

Preparation: Crush the walnuts and garlic together. It is common in Georgia to further crush the nuts with the back of a spoon to extract the walnut oil. The oil is later used to dress the prepared dish. It is quite a strenuous process and we did not do it for this recipe.

Add the crushed walnuts and garlic to a mixing bowl and add the spices, salt, vinegar and 3-4 tbs of water.

Mix thoroughly until the mixture looks like the picture below.

Slice each eggplant length ways into 4 or 5 pieces.

Add oil to a pan and fry the eggplant on a medium heat until cooked on both sides.

Remove eggplant from the pan and use kitchen paper to absorb excess oil. Spread the walnut mixture onto each slice of eggplant.

Fold the eggplant.

Spread more walnut mixture onto the top of each folded eggplant.

Serving: Serve cold. We garnished ours with parsley.

Pomegranate seeds can also be used to garnish the eggplant. This is more traditional and eggplant is often served this way in restaurants.

Eggplant with Pomegranate garnish

Enjoy your eggplant with walnuts and spices!

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Comments
17 Responses to “EGGPLANT WITH WALNUTS AND SPICES”
  1. Menu Voyage says:

    In our family, we do not grind the garlic with the nuts. Tamazi makes a paste of grated garlic and salt, then adds water. Then, as the eggplant slices cool, he paints the mixture on it. He also uses a bit of fresh cilantro, as well as the suneli in the walnut mix and omits the salt, since it is in the garlic paint. Love the stuff! Even better the next day, if there is anything left..

  2. Maria Davis says:

    Just wonderful! Bravo Georgian cuisine!

  3. nénuphar says:

    Looking forward to trying this (even if it is nearly autumn!) Sounds wonderful. Thank you for the recipes!

  4. rrecuerdo says:

    Pomegranats are missing – original receipe for this party food includes pomegranats

  5. mariam says:

    i love my county food and im so happy that other people are loving it to 🙂

  6. Helen says:

    hi, I would like to correct the name of one spicy – instead of Pot Marigold, Calendula there should be – French Marigold, Tagetes patula because there is really big difference.

  7. Tiniko says:

    Excellent recipe! I think I made too much of the walnut paste and have some leftover. Any recommendations on how I could make use of it in another recipe?

  8. Theresa Null says:

    This is my favorite Georgian dish!

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