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.
Enjoy your eggplant with walnuts and spices!
CLICK on the logo to visit GEORGIA ABOUT on Facebook and see photos and news about Georgia. Click LIKE on the page and become a friend of GEORGIA.
Comments
17 Responses to “EGGPLANT WITH WALNUTS AND SPICES”Trackbacks
Check out what others are saying...-
[…] et les noix. J’ai procédé à une synthèse de plusieurs recettes trouvées ici, là, et ailleurs, et le résultat nous a plus que satisfaits ! Contrairement à la majorité des […]
-
[…] חצילים עם ממרח אגוזים Eggplant with walnuts – חציל מטוגן עטוף בממרח אגוזים משגע. את המנה הזאת אפשר להשיג בכל מיני ורסיות, במקום חציל יש גם פטריות, כרוב ועוד ירקות. הכל טעים. […]
-
[…] dem Rezept für diese Chatschapuri und die Auberginen habe ich mich an Rezepten von Georgia About und Georgian Recipes […]
-
[…] from Georgian Recipes and Eat with pleasure, but the Washington Post and Saveur also have recipes up on their sites. […]
-
[…] been meaning for a while to make a favourite dish of mine: Georgian eggplant rolls. While I was living in Poland, I’d often visit Georgian restaurants and eat those as […]
Georgian Recipes 
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..
Just wonderful! Bravo Georgian cuisine!
Thank you!
Looking forward to trying this (even if it is nearly autumn!) Sounds wonderful. Thank you for the recipes!
Pomegranats are missing – original receipe for this party food includes pomegranats
i love my county food and im so happy that other people are loving it to 🙂
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.
Thank you Helen.
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?
There is a nut dish category on the left hand side of the website. Click on that to see lots of nut recipes 🙂
This is my favorite Georgian dish!