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
- garlic cloves6 კბილი
- Dried Coriander1 ჩაის-კოვზი
- Marigold (Saffron)½ ჩაის-კოვზი
- Wine Vinegar2 სუფრის-კოვზი
- Salt2 ჩაის-კოვზი
- Sunflower oil50 ml
Instructions
5 steps- 1
Slice the eggplant into thin slices, sprinkle with salt, and after 20 minutes, gently squeeze out the excess moisture.
20 min
- 2
Heat oil in a pan and fry the eggplant on both sides until golden brown.
10 min
- 3
Add finely chopped onion, herbs, crushed garlic, dried coriander, marigold, and vinegar to the ground hazelnuts.
5 min
- 4
Knead the mixture well with your hands, then mix in pomegranate seeds (optional).
5 min
- 5
Spread the hazelnut mixture on the eggplant slices and roll them up.
5 min
Nutrition
1 serving ≈ 263 g
Nutrition values are estimates. - means data is unavailable.
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