Eggplant with walnuts: a Georgian table dish

Eggplant with walnuts belongs to western Georgian food traditions, especially Imereti. A common form uses thin fried slices covered with seasoned walnut paste, then folded or rolled.

Preserve the seasonal crop

Georgia Travel places local eggplant from June through November and describes slices dried in summer, then soaked before winter cooking. The page also describes small eggplants cooked whole late in the season.

Bazhe is a related sauce

The bazhe page describes a pourable walnut sauce associated with Samegrelo, Guria and Imereti. Eggplant with walnuts uses a thicker paste against cooked eggplant. Ask whether the kitchen serves rolls, folded slices or mashed eggplant.

• Ask which herbs season the walnut mixture.
• Ask about the shape served.
• Confirm ingredients and cross-contact precautions with the preparer if walnuts matter for an allergy.

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