Eggplant with Hazelnuts
This is a delicious Georgian appetizer made with eggplant and hazelnut sauce. Unlike the traditional eggplant with walnut dish, this recipe uses hazelnuts, giving it a distinct and interesting flavor.
Ingredients
- Garlic6 cloves
- Dried Coriander1 tsp
- Marigold (Saffron)½ tsp
- Wine Vinegar2 tbsp
- Salt2 tsp
- Sunflower oil50 ml
Instructions
5 steps- 1
Slice the eggplant into thin lengthwise strips, sprinkle with salt, and let sit for 20 minutes before gently squeezing out excess moisture.
20 min
- 2
Heat oil in a pan and fry the eggplant slices on both sides until golden brown, then drain on paper towels.
15 min
- 3
Combine ground hazelnuts with finely chopped onion, cilantro, minced garlic, dried coriander, marigold, and wine vinegar.
5 min
- 4
Mix thoroughly until a smooth paste forms, adding a splash of water if needed, then fold in pomegranate seeds.
5 min
- 5
Spread the hazelnut filling evenly over each eggplant slice and roll them up tightly.
5 min
Nutrition
1 serving ≈ 263 g
Nutrition values are estimates. - means data is unavailable.
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