Tsvaneri – aubergines with walnuts

Tsvaneri
  • Prep Time
    15-20 Min
  • Cook Time
    20-25 Min
  • Serving
    5 People
  • View
    216

Tsvaneri – we meet the dish mostly in the western part of Georgia. I’m not sure about the origin of the word, but it is a Megrelian word. Probably, it either stands for green herbs/vegetables, or a color green, or both of it.

The key ingredient of Tsvaneri is either aubergines (peeled and boiled) or French beans. Apart from it, you will need walnuts, fresh herbs, and spices.

When I was a child, I used to have holidays with my grandparents in Samegrelo. I remember my bright summers; my granny had all the fresh herbs and vegetables in her garden and the magnificent smell was scattering around, when she was making Tsvaneri in a stand-alone wooden kitchen, in our backyard. And, when I recently made Tsvaneri, it reminded me about those summers, I spent in my village as a child.

Tsvaneri is very simple to make, you do not need much buzz and ingredients. This green dish perfectly matches with Mtchadi (Mchadi), Ghomi (also maize porridge, like polenta) and Chvishtari. Bread is also ok.

Ingredients

Directions

Step 1

Peel and clean the aubergines.

Step 2

Boil the whole aubergines for 20-25 minutes, until very soft.

Step 3

Mash and blend with hands (it is too soft for the machine blending).

Step 4

Machine-blend the fresh coriander, parsley, basil, garlic, onions, and walnuts.

Step 5

Spice the dish with red pepper, dried marigolds (imeruli shaphrani), and salt.

Step 6

Toss everything well.

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