Eggplant with Walnuts and Garlic
A simple, filling, and tasty quick appetizer. Eggplant with walnuts and garlic is a great vegetable side for meat and fish dishes. It can also decorate a festive table. It’s easy to make and delicious both hot and cold.
Updated : 28 January, 2026
Easy
About 30 min.
Ingredients
2
Eggplant
100 grams
Walnut
4
Garlic
50 milliliters
Vegetable oil
to taste
Greens
to taste
Herb mix
to taste
Salt
to taste
Ground black pepper
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
How do you fry eggplant with walnuts and garlic? First, prepare the ingredients from the list. Choose spices to your taste; I used a Caucasus-style herb blend. Use any greens you like - dill, cilantro, or parsley work well.
Step 2
Wash the eggplants well, slice into rounds, and sprinkle with salt to remove bitterness. Leave for about 10 minutes. You can slice them into long strips instead if you want to make eggplant rolls, or if you prefer that cut. Choose the thickness to your taste; about 7 mm (1/4 inch) is ideal.
Step 3
Rinse the eggplant under cold water to remove the salt and pat dry with a towel.
Step 4
Toss the eggplant with salt, pepper, and herbs, and leave for 5 minutes.
Step 5
Place the eggplant in a preheated skillet with vegetable oil and fry over medium heat until nicely browned.
Step 6
Flip and fry on the other side until done, about 2-3 minutes.
Step 7
Transfer the fried eggplant to paper towels to remove excess oil.
Step 8
Chop the walnuts using a blender.
Step 9
Peel the garlic, rinse it with water, chop it, then combine it with the walnuts in a bowl.
Step 10
Rinse the greens well, pat dry, and finely chop.
Step 11
Add the greens to the walnuts and garlic and mix.
Step 12
Spread the mixture over the fried eggplant. Serve cold as an appetizer. Enjoy!
Author note
Share the recipe
