Georgian aubergine and walnut rolls

This authentic side-dish is one of the easiest, yet tastiest pieces of Georgian food that we tried during our time there. What’s more they look fantastic on the table and smell delicious. The paste can be made a day ahead and stored in the fridge.  This actually improves the flavours. There are many simple recipes for this dish which can be found online, but our version uses the tasty ‘Svan Salt’ that we mentioned in our last recipe. If you don’t know what ‘Svan Salt’ is or wish to make your own then please read our recipe



3 medium aubergines

120g chopped walnuts

2/3 Tbsp ‘Svan salt’ 


6 Tbsp hot water 

Olive oil

A bunch of chopped fresh parsley or coriander

Pomegranate seeds, to garnish 


Cut the aubergines lengthways, about a ¼ inch thick. For the end pieces, slice off a layer of  skin to ensure both sides are flat.

Sprinkle a generous amount of salt over each side of the aubergine sliceseditedTibsig2 (roughly 1 tbsp per side). Stand for at least 30 minutes or until the aubergines start to sweat. Rinse and pat dry with paper towel.

For the walnut paste, mix the Svan Salt (2/3 tbsp depending on taste) with 120g chopped walnuts, half a bunch of freshly chopped parsley and 6 tablespoons of hot water. Place aside.

Heat approximately two inches of oil in a frying pan or wok over a medium heat. Place the aubergine slices in the pan in batches.

Fry until both sides are golden brown, then take out and place on paper towel to cool.

Once cooled, spread the paste over one side of the aubergine slice and roll or neatly fold.

Place on a plate and garnish with the remaining chopped parsley and pomegranate seeds.


Alternative paste

For an alternative option, you could replace the Svan Salt and walnut paste with garlic mayonnaise.

Finely chop 3 cloves of garlic and mix with 6 tablespoons of mayonnaise. Garish with herbs e.g. Parsley, coriander or dill, and salt and pepper to your taste.


Have you ever tried this dish or something similar? What do you think? Please leave your comments below and remember to like and share. 

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s