Tsvaneri – Aubergines with Walnuts

  • Yield : 1 kg
  • Servings : 5-6 persons
  • Prep Time : 10m
  • Cook Time : 20m
  • Ready In : 40m
Average Member Rating

forkforkforkforkfork (5 / 5)

5 5 1
Rate this recipe

fork fork fork fork fork

1 People rated this recipe

Related Recipes:
  • Dessert: Quince Dolma

  • Chakapuli – Stewed Lamb with Tarragon

  • Mchadi – maize bread

  • Chakhokhbili – Chicken in Tomato Sauce


  • Aubergine - 1 kg
  • Walnuts - 80 g
  • Onions - 50 g
  • Dried marigolds - 1 tbsp
  • Herbs - 100 g
  • Garlic - 10 g (3-4 cloves)
  • Red pepper to taste
  • Salt to taste


Step 1

Peel the aubergines completely.

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

Toss everything well.

Step 6

Spice the dish with red pepper, dried marigolds (Imeruli Shaphrani), and salt.

  I’m not sure about the origin of the word, but it is a Megrelian word, from the west part of Georgia and it either stands for green herbs/vegetables, or a color green, or both of it. Whatever. The key ingredient of Tsvaneri is either aubergines (peeled and boiled) or French Beans. Apart from this, you will need fresh herbs and spices. When I was a child, I used to have holidays with my grandparents in the west part of Georgia. During summertime, my granny had all the fresh herbs and vegetables from her garden and when she was cooking, in a stand-alone wooden kitchen, in our backyard the smell was magnificent. And when I recently made Tsvaneri, it reminded me about the summers, I had in my village as a child. It is very easy to make, you do not need much buzz and ingredients. Tsvaneri is the best match with the other gems of the Georgian cuisine – Mtchadi and Ghomi (i.e. maize porridge, like polenta).

Leave a Reply

Your email address will not be published. Required fields are marked *