Eggplant with Walnuts

History of Eggplant with Walnuts

Eggplant with walnuts is one of the most well-known Georgian dishes, enjoyed by people of all generations. There are a lot of recipes for Eggplant with Walnuts to choose from, and all of them can be considered pretty interesting too.


·        Eggplants – 1 kilogram

·        Crumpled walnuts – 300 grams

·        Dry coriander – 20 grams

·        Blue Funegreek (Utskho Suneli) – 20 grams

·        Saffron – 40 grams

·        Crumpled garlic – 30 grams

·        Salt to taste

·        Pepper to taste

·        Oil – 500 grams

·        Coriander – 40 grams



Cut eggplants lengthwise and cook them on both sides. Let them sit on the filter for at least 3-4 hours. Crumpled walnuts should be seasoned with garlic and all of the flavors listed above. Stir this mixture well, until the oil begins to emerge. Warm water or chicken stock can be added to get a jam-like consistency. Spread the paste on one side of the eggplants and roll them up.