Eggplant with nuts and garlic

Ingredients for cooking eggplant with nuts and garlic.

The main ingredients:

  1. Eggplant 500 grams
  2. Walnut 250 grams
  3. Garlic 3-4 cloves
  4. Vegetable oil 100 milliliters or as needed
  5. Mayonnaise 3-4 tablespoons


  1. Dried fenugreek 1 teaspoon
  2. Dried coriander 1 teaspoon
  3. Paprika 1 teaspoon
  4. Salt to taste
  5. Fresh greens to taste and desire (for serving)
  • Main Ingredients: Eggplant, Nuts
  • Serving 5 servings
  • World Cuisine


A teaspoon, a tablespoon, a kitchen scale, a kitchen knife, a cutting board - 2 pieces, paper kitchen towels, a plate - 2 pieces, a bowl, speed, a stove, a meat grinder, a large flat dish.

Cooking eggplant with nuts and garlic:

Step 1: prepare the eggplant.

First, spread on the countertop all the ingredients that are needed to prepare this dish. Then we take the right amount of eggplant, using a sharp kitchen knife, rid them of stalks, rinse under trickles of cold running water, dry with paper kitchen towels, take turns on a cutting board and cut along the thickness of the layers up to 5-7 mm. Grind them to taste with salt on all sides, transfer to a plate and leave at room temperature for 15-20, and better 30 minutesso that this vegetable loses its inherent bitterness.

Step 2: prepare the filling.

We don’t lose a minute while the eggplants are infused, we install an electric or conventional meat grinder on the countertop, although a blender is also suitable. Using any kitchen appliance selected, grind walnuts previously peeled from garbage and peeled garlic to a pulp state.

We transfer the ground mixture into a small bowl and add all the spices indicated in the recipe, that is, salt, paprika, as well as coriander with fenugreek.

We fill everything with mayonnaise, mix with a tablespoon to a uniform consistency - the filling is ready!

Step 3: fry the eggplant.

After the proper time, we rinse again the already-established eggplant from excess salt, dry it and transfer it to a clean plate. Then we put a frying pan on medium heat and pour a little vegetable oil into it, for a start two or three tablespoons will be quite enough. When the fat warms up a little, we lower 7-8 vegetable layers into it, and more can be done if the size of the dishes allows.

Fry the eggplants on both sides for about a couple of minutes each until they are browned and soft. Then, helping ourselves with a kitchen spatula, we move the fragrant vegetable slices onto a paper towel previously spread out on the countertop, and give it the opportunity to absorb the excess fat. In the same way we cook the rest of the eggplant, periodically adding oil to the pan. Important: we do not let the layers cool down much, otherwise they will be dry and unplastic, as soon as they become slightly warm, we immediately proceed to the next step!

Step 4: bring eggplant with nuts and garlic to full readiness.

We spread a couple of eggplants on a clean board and distribute on the surface of each a tablespoon of the filling.

Then we fold them in two, like tongues, and again grease the surface with a nut-garlic mixture, but this time we take a little, half a teaspoon.

In the same way, we process the rest of the layers with a fragrant mass and serve them on a large flat dish, optionally decorating with fresh branches of greens, in my case, parsley.

Step 5: serve eggplant with nuts and garlic.

Eggplant with nuts and garlic is served at room temperature or chilled as a snack for meat, fish, poultry and game dishes. Serve them on a tray, a large flat dish or in portions on plates, optionally garnished with pomegranate seeds, or sprigs of fresh herbs: dill, parsley, cilantro, basil, green onions. This slightly sharp, very saturated miracle does not need any additions, except that the taste of such eggplants will soften pita bread, breads, unleavened cakes and, of course, a glass of real red Georgian sweet wine! Cook with love and be healthy!
Enjoy your meal!

Recipe Tips:

- very often, garlic and nuts are ground together with fresh herbs, mainly dill or parsley, but sometimes they add basil or cilantro;

- In Georgia, they try not to use mayonnaise. Instead, the filling is seasoned with sour cream, cream, yogurt or, in extreme cases, white wine vinegar;

- The spices indicated in the recipe are considered classics, but at the request of their set, as well as the amount can be adjusted based on their own taste preferences.