Eggplant with walnuts – The king of Georgian cold dishes
16 October, 2014
Eggplant with walnuts – The king of Georgian cold dishes
The eggplant has a long history in Georgian cuisine. It is thought that eggplant which comes from Persia, was brought to Georgia in XII-XIII centuries. Eggplant with walnuts is recognized as the king among Georgian cold dishes.
It is cooked slightely differently in various regions of the country - adding more or less spices in each case. Though, the basic ingredients of this incredible dish are: fried, boiled or baked eggplant with walnuts.

Ingredients:

1 kg eggplants
250-300 g walnuts
1 onion
1 tsp dried coriander
1 tsp utskho suneli
1/4 tsp saffron
2 bunches coriander
1 bunch basil
1 bunch celery
4-5 cloves garlic
1 red pepper
70 g pomegranate seeds
70 g oil
Vinegar, salt – to taste

Step-by-Step:

Cut eggplant into long, thin pieces and sprinkle it with salt.
Sieve eggplants for 15-20 minutes. Heat the pan, grease it with oil and fry eggplants on both sides.
Mince walnuts twice. Add spices, finely chopped onion, pressed garlic and mix. Then sprinkle with finely chopped greens and green pepper.
Spread the walnut paste on eggplants.
Fold eggplants and spread the walnut paste on top of them as well.
You may roll the walnut eggplant, fold or place two fried eggplants together.
This delicious walnut snack is served cold.
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750ml
Red Semi-Sweet
Schuchmann Wines  / 2015
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750ml
White Dry
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Georgia has so much to rave about - Khorumi dancing, a rich ancient history, one of the world's oldest languages, post-card mountain villages and glistening Black Sea beaches, just to name a few.
There are more and more Georgian restaurants appearing abroad.
Last year Jodie Dewberry, a traveler who makes videos of her adventures throughout the world, visited Georgia with her friends.
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