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Georgian Eggplant with Vegetables and Walnuts

A wonderfully tasty and wholesome dish straight from sunny Georgia! Eggplant with walnuts also makes a great meatless option.

Ksyunya••Author avatar
Recipe author
Eggplant with vegetables and walnuts on the side
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 17 % 2 g
Fats 33 % 4 g
Carbohydrates 50 % 6 g
62 kcal
GI: 100 / 0 / 0

Cooking method

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  • Peel the eggplant and slice it into rounds, then sprinkle with salt and let sit for a while to draw out the bitterness. In a deep bowl, combine the chopped onions, bell pepper, garlic, herbs, and walnuts ground with a little salt in a mortar so they release their oils. Blanch the tomatoes in boiling water, peel off the skins, and cut into pieces. Squeeze the excess liquid from the eggplant and fry the slices in a skillet with hot vegetable oil on both sides, covered. Transfer them to a separate dish, then in the same pan simmer the tomatoes until only a little juice remains. For a bit of heat, you can add a hot chili pepper. Return the eggplant to the pan and simmer, covered, for another 3-4 minutes. Add the eggplant-tomato mixture to the bowl with the vegetables, season with salt and pepper, drizzle with the wine vinegar, stir, and let cool. Serve the eggplant with walnuts as a main dish or a side. Enjoy!

Caloric content of the products possible in the composition of the dish

  • Onion - 41  kcal/100g
  • Tomatoes - 23  kcal/100g
  • Sweet pepper - 27  kcal/100g
  • Eggplant - 24  kcal/100g
  • Walnuts - 650  kcal/100g
  • Black Walnut English Walnut - 628  kcal/100g
  • Black Persian Walnut - 651  kcal/100g
  • Walnut oil - 925  kcal/100g
  • Garlic - 143  kcal/100g
  • Ground black pepper - 255  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Salt - 0  kcal/100g
  • White wine vinegar - 14  kcal/100g
  • Fresh frozen soup greens in a package - 41  kcal/100g
  • Greenery - 41  kcal/100g

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