Georgian eggplants with walnuts

Eggplant with walnuts in Georgian style, these are spicy eggplant rolls with nut filling. An original appetizer on your table.

Cooking time 30 minutes


Eggplant 2 pcs

Onion 1 pc

Garlic clove 2-3 pcs

Walnuts 3-4 tbsp l.

Parsley (greens) (cilantro) 1 bunch

Hops-suneli 1 tsp

Vegetable oil to taste

Salt to taste


Rinse and dry the eggplants.

Cut into thin slices lengthwise.

In a frying pan with a small amount of vegetable oil, fry the eggplants on both sides.

Place on a dish with a paper towel to remove excess oil.

Sort out the walnuts.

Grind walnuts in a blender. Finely chop the parsley.

Fry finely chopped onions in a frying pan with two tablespoons of vegetable oil.

In a bowl, combine nuts, parsley, sauteed onions and spices.

Add chopped garlic, salt and mix well.

Put 1 spoonful of filling on the eggplant layer and wrap it in a roll.

Put the rolls on a dish and decorate with herbs.

Georgian eggplants with walnuts are ready. Chill in the refrigerator and serve.

Bon appetit!