Estimated Nutrition (whole recipe, rough)
Counts 5 of 8 ingredients — the other 3 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 |
| Eggplant | 1 cup cubed (82g) | 35 |
| Walnut | 1 walnut half (4g) | 26 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Tea | not in our table | 0 |
| Coriander | not in our table | 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 - 1 tea glass,
- garlic - 2,5 cloves,
- oil - 1/2 tea glass,
- coriander - 1 tea spoon,
- saffron - 1 tea-spoon,
- greens - 1/2 bunch,
- salt to taste.
Directions
Wash the eggplants, cut them lengthwise, sprinkle them with solt from inside and leave them for an hour.
Then squeeze and fry in olive oil in a pan with a closed cover.
Put ready eggplants on a tray and cool them.
Prepare the stuffing: Pound walnuts, then coriander seeds, garlic, saffron and salt and delute in vinegar.
Add finely shredded coriander.
Fill the eggplants with the stuffing, arrange on a plate, allow it to settle and then serve.
Category:Georgian Recipes
Category:Georgian Salads