Eggplant with nuts
4 servings
40 minutes
Eggplants with nuts is one of the most recognizable dishes of Georgian cuisine, combining the tenderness of eggplants with a rich nutty flavor. This recipe traces back to ancient traditions of Georgian hospitality, where aromatic spices and fresh herbs create a unique blend of tastes. Fried eggplants turn into soft and elastic layers, perfect for making rolls, while the nut paste enriched with garlic, vinegar, and spices adds a special piquancy to the dish. Cilantro and onion add freshness and depth of flavor. The dish is served as an appetizer to meat or vegetable main courses and pairs excellently with traditional Georgian wine. Eggplants with nuts are a true embodiment of Georgia's culinary art, where every detail matters.
1
Slice the eggplants lengthwise into strips to later roll them into rolls.
- Eggplant: 4 pieces
2
To salt.
3
Add oil.
- Olive oil: 30 ml
4
Fry.
- Eggplant: 4 pieces
5
Chop the nuts.
- Walnuts: 200 g
6
Chop the greens.
- Cilantro: 1 bunch
7
Add spices.
- Spices: 15 g
8
Add onion.
9
Add a little vinegar.
10
Apply the obtained paste on the eggplants.
- Walnuts: 200 g
11
Put half nuts in each roll.
- Walnuts: 200 g
12
Roll the roll.
13
