Georgian Eggplant Salad

Spicy vegan eggplant salad from the great Georgian cuisine with walnuts and coriander

  • AppetizersType
  • MediumDifficulty
  • 15-30 minPrep. Time
  • 10Serving/Unit


The eggplants
Eggplant, 3 medium units
Coarse salt, 1 flat teaspoon
Canola oil, 4-5 tablespoons
The rest of the ingredients
Red onion, 1 medium unit
sliced into quarter rings
Red pepper, 1 medium unit
sliced into thin strips
Celery, 2 stalks
slightly coarsely chopped
Hot red pepper, 1 small unit
thinly sliced into rings
Coriander, 1/2 bunch
Garlic, 5 cloves
Walnut, 2/3 cup
shredded or crushed slightly coarse
5% vinegar, 1/3 cup
Lemon juice, 1 unit
freshly squeezed
Salt, 1/2 flat teaspoon


1. Wash and slice the eggplant lengthwise into slices about 1.5 cm (0.6 inches) thick. Cut each slice diagonally into long strips about 2 cm (0.8 inches) thick. Transfer to a large colander, salt with coarse salt and set aside for about 15 minutes.
2. Transfer the eggplants to a baking tray lined with baking paper, pour over the oil, mix and scatter across the pan. Bake at 375°F (190°C) for about 15 minutes until softened and golden (in the middle of baking you can take out, mix lightly and return to the oven). Remove and cool.
3. Transfer to a bowl, add the rest of the ingredients and mix well.
4. Store in the refrigerator to absorb flavors (the salad is even tastier the day after).
5. Bon appetite (:

Total time: 30-60 min

The texture of the salad depends on the type of eggplant you choose to use. Eggplants with a lot of seeds for example soften faster and the appearance of the salad is more crushed. In any situation the salad remains delicious. Good luck! The spices in the recipe are according to personal taste.

Nutritional Values Serving/Unit 100 Grams
Calories 134 cal 79 cal
Proteins 3 g 1 g
Carbohydrates 14 g 8 g
Fat 8 g 5 g
The nutritional values appearing on this website are intended to provide general information only, and do not constitute a recommendation, a substitute for consulting a specialist or receiving medical advice.
Maya Papismadov Recipe by Maya Papismadov
Georgian Eggplant Salad
Delicious vegan eggplant salad