Eggplant salad with walnuts
A classic Georgian cold salad featuring tender roasted eggplant tossed with richly spiced walnut paste and fresh herbs. Perfect for festive spreads or a flavorful lunch alongside traditional flatbread. For the best flavor balance, let it rest for an hour before serving and garnish generously with tart pomegranate seeds.
Ingredients
- Sunflower oil30 ml
- Garlic3 cloves
- White wine vinegar20 ml
- ground coriander1 tsp
- Blue Fenugreek1 tsp
- Imeretian Saffron½ tsp
- water50 ml
- Salt1 tsp
Instructions
5 steps- 1
Wash the eggplant and cut into medium bite-sized cubes. Sprinkle with a pinch of salt, let sit for 15 minutes, then lightly pat dry with paper towels.
15 min
- 2
Toss the eggplant cubes with sunflower oil, spread onto a baking sheet, and roast at 200°C until tender and golden brown, stirring once halfway through.
25 min
200°C
- 3
In a food processor or mortar, combine walnuts, garlic, coriander, blue fenugreek, saffron, and salt. Blend while slowly adding vinegar and warm water until a smooth, thick sauce forms.
5 min
- 4
Gently combine the cooled roasted eggplant with the spiced walnut mixture and finely chopped fresh cilantro in a large bowl.
3 min
- 5
Transfer to a serving dish, garnish with fresh ruby pomegranate seeds, and allow the salad to rest for 30 minutes before serving so flavors meld together.
30 min
Nutrition
1 serving ≈ 286 g
Nutrition values are estimates. - means data is unavailable.
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