Estimated Nutrition (whole recipe, rough)
Counts 5 of 6 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Clove | 1 tsp ground (2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
| Saffron | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- Eggplants-1 kg
- Walnuts-200 gr. ( about 1 cup)
- Parsley-1 bunch
- Garlic-3 or 4 cloves
- Celery-1 bunch
- Coriander-1 bunch
- Onions-3
- Saffron, pepper, salt, oil, vinegar to taste
Directions
Wash the small eggplants, cut them lengthwise, sprinkle with salt.
After an hour squeeze and fry in vegetable oil.
Allow the eggplant to cool.
To prepare the stuffing: fry the minced walnuts with the chopped onion, garlic, saffron, celery, parsley, coriander, salt, pepper and wine vinegar to taste.
After that spread the stuffing on each of the eggplants and fold over.
Category:Georgian Recipes
Category:Georgian Snacks