Georgian Aubergine with Walnut Paste and Pomegranate

Georgian Aubergine with Walnut Paste and Pomegranate

Hello there and welcome!

This is officially my first recipe post, so I thought I would start with something well tried and tested  and easy to prepare.

I love everything about Georgian cousine; to me it is the perfect balance of heartiness of Russian dishes with a heavy influence of vibrant middle eastern spices and exotic fruits and breads baked in the traditional well-looking stone oven. Breads….hmmm. If i was to eat bread again, ‘ khachapuri’ is definitely something worth breaking any fast or diet for.

Lovely boat shaped breads, filled with hot baked local cheese (something similar to well flavoured mozzarella) and topped with raw egg and butter. Seriously, comfort food at its best. Ok, I can go on about this bread for days and I am supposed to be writing about grain and gluten free diet…oopps. But just.. Look. At. This.


Adjarian Khachapuri

(from Yummy in My Tumbly)

Don’t you want to just devour it??!

Sigh. one day I ll find a way to make this Paleo, I promise.

Apart from lots of delicious bread (back when I hadn’t had the foggiest idea it is my food nemesis) and various mince meat dishes I came across this stunning appetizer.

There are a few spices that are inherent in Georgian cuisine and rather hard to come by. One of them is marigold and the other one blue fenugreek. I couldn’t wait to make this again, so I have slightly adapted the original recipe and omitted both. They can be purchased on Amazon, or specialty spice shops.

Feel free to experiment with changing the spices and see what works for you the best.

Georgian Aubergine with walnut paste and pomegranate seeds

: 4
: 15 min
: 30 min
: Easy

An easy to prepare cold appetizer for sharing.


  • 2 medium aubergines
  • 200 grams of walnuts
  • 2 tbsp of nutritional yeast
  • 1 tsp of salt
  • 1 tsp of garlic powder (or if you don't mind the 'freshness
  • of raw garlic, then use 1 large clove)
  • 1 and 1/2 tsp of good quality Hungarian paprika
  • 1 tsp ground coriander
  • 1 tsp cumin seeds
  • 2 tbs apple cider vinegar
  • 80 ml of light olive oil
  • 2 tbs water, oil for brushing the aubergines
  • pomegranate seeds for decoration
  • Step 1 Preheat the oven to 180 degrees C. Cut the aubergines lengthwise, about 1-1.5 cm thick.
  • Step 2 Brush with some oil and sprinkle with salt. Place in the oven on a grill rack and bake for about 25-30 min. Keep checking as it burns quite quickly, when cut very thinly. Turn over half way through. I usually bake it for about 15 -20 min and the rest it is baked on the grill mode.
  • Step 3 In the meantime, place the walnuts in the kitchen mixer until a paste is formed. Add all the spices, nutritional yeast, garlic (crush if fresh) and vinegar. Depending on how thick you prefer the paste, add a bit of water.
  • Step 4 Once the aubergines are baked through, let them cool and spread a thin layer of the walnut paste on each.
  • Step 5 Garnish with pomegranate seeds.

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