Georgian Eggplant with Walnut Recipe

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1 vote | 13843 views

This is a delicious dish that I had in a Georgian restaurant in St. Petersburg, Russia. It was delicious, and this rendition does it supreme justice. This will taste best if you use asian eggplant (chinese, japanese, etc.) which is much thinner than regular eggplant and had smaller and fewer seeds. Makes a great appetizer that can sit well for 2-3 hours.

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Servings: 8
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Ingredients

Cost per serving $1.56 view details

Directions

  1. Wash the small eggplants, cut them lengthwise, sprinkle with salt on both sides and let sweat on paper towels. After an hour squeeze to release excess liquid and fry in vegetable or olive oil. Allow the eggplant to cool.
  2. To prepare the stuffing: fry the minced walnuts with the chopped onion, garlic, saffron, curry, cloves, parsley, coriander, salt, pepper and wine vinegar.
  3. Spread about a teaspoon of the stuffing on each of the eggplants and fold over. Sprinkle with a few pomegranate seeds if available and serve immediately.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 151g
Recipe makes 8 servings
Calories 125  
Calories from Fat 65 52%
Total Fat 7.8g 10%
Saturated Fat 0.76g 3%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 150mg 6%
Potassium 354mg 10%
Total Carbs 13.34g 4%
Dietary Fiber 5.2g 17%
Sugars 6.22g 4%
Protein 3.36g 5%
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Comments

  • Jill Robinson
    November 12, 2012
    FYI - use any leftover walnut stuffing as a sauce. Just thin it out with some boiling water (to a consistency of your liking) and serve it over chicken (or any protein, really). Pretty popular in Georgia.
    • Gourmet Mama
      July 13, 2010
      I'm always on the lookout for new ways to use eggplant. This looks like the perfect recipe to try!
      1 reply
      • John Spottiswood
        July 13, 2010
        I think you'll really like it. Georgian food is amazing!

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