Georgian eggplant appetizer

Georgian eggplant appetizer


  1. Eggplant 500 g
  2. Walnut 250 g
  3. Saffron 0.5 tsp
  4. Red hot pepper 0.5 tsp
  5. Sunli hops 1 tsp
  6. Garlic 3 cloves
  7. Onions 1 pc.
  8. Cilantro 50 g
  9. Parsley 50 g
  10. Vegetable oil 7 tbsp.
  11. Grape Vinegar 1 tsp
  12. Salt to taste
  • Main ingredients: Eggplant, Onion, Tomato, Garlic, Nuts, Greens
  • Serving 4 servings
  • World Cuisine


knife, cutting board, blender, bowl, frying pan, tablespoon


Step 1 - Prepare the eggplant.

We cut the eggplants in strips of about 1 cm thick, put them in a large bowl, salt on all sides so that the slices give juice and bitterness disappears from them. Set aside.

Step 2 - Cooking Satsivi Pasta.

Grind walnuts with a blender, add garlic, cilantro, parsley, hot red pepper, saffron, suneli hops, salt to them and mix until smooth. We chop the onions arbitrarily and add to the nut mass, pour the vegetable oil and grind with a blender, add grape vinegar. Satsivi pasta is ready in Georgian, put it on a plate.

Step 3 - Fry the eggplant.

We squeeze the eggplant from the juice and put it in a frying pan heated with vegetable oil. Fry until golden brown on both sides.

Step 4 - Serve.

We lay the fried eggplant on a napkin to drain all excess fat, and serve it nicely on a plate, combining eggplant with satsivi paste. Garnish with tomato slices. Bon appetit to all!