Georgian Pkhali and Nut-Stuffed Eggplants

Pkhali is one of the most popular appetizers in Georgian cuisine. Pkhali and eggplants with nuts. Pkhali is one of the most popular cold appetizers in Georgian cuisine. This dish is prepared very quickly and simply, even a novice cook can handle it. This cold Georgian appetizer is prepared from two parts — a dressing, the recipe of which remains unchanged and consists of walnuts, red hot pepper, chopped garlic, cilantro leaves, and utskho-suneli.
cook time: 1h 30 min
Caleb Huxley
Georgian Pkhali and Nut-Stuffed Eggplants

Nutrition Facts (per serving)

168
Calories
14g
Fat
8g
Carbs
4g
Protein

Ingredients (10 portions)

Basic:

Garlic 15 g
Chilli 1 g
Salt 1.5 tsp
Ground coriander 2 tsp
Water 200 ml
Walnuts 500 g
Parsley 50 g
Beet 2 pc
Carrot 3 pc
Bulb onions 1 pc
Vegetable oil 3 tbsp
Paprika 2 tsp
bell pepper 2 pc
Dill 50 g
Saffron 2 tsp
Celery 30 g
Spinach 250 g
Green cilantro 50 g
Pomegranate 1 pc
Red wine vinegar 1 tbsp
Utskho-suneli 2 tsp

Recipe instructions

Step 1

Step 1
Boil the beets and carrots. Cut the eggplants into even strips along the entire length, 0.6-0.8 mm thick and add a little salt. Leave for 30 minutes to release excess moisture.

Step 2

Step 2
Cut the sweet pepper lengthwise into 8 equal pieces. Grease a frying pan with vegetable oil (1 tablespoon) and fry the pepper for 2-3 minutes on each side until soft.

Step 3

Step 3
Finely chop or grind dill, parsley, cilantro, celery and onions in a meat grinder.

Step 4

Step 4
Grind the walnuts in a meat grinder or blender.

Step 5

Step 5
Grate the boiled carrots and beets, squeeze and remove excess juice.

Step 6

Step 6
Simmer the spinach in a frying pan in 150-200 ml. salted water for 5 minutes, stirring constantly. Then squeeze the spinach thoroughly. You can use a colander.

Step 7

Step 7
Rinse the salt from the eggplants with water and pat dry with a paper towel to remove excess moisture. Grease each slice with vegetable oil and fry in a dry frying pan for 1-2 minutes on each side until soft.

Step 8

Step 8
Pour chopped nuts, cilantro, parsley, dill, celery, onion and all spices into a bowl, add salt and mix. Add wine vinegar and water. Mix thoroughly until smooth.

Step 9

Step 9
Add the prepared nut mass to a bowl with squeezed spinach in an approximate proportion of three to one. Three parts spinach and one part nut mass. Mix everything thoroughly and form small balls. Top with pomegranate seeds.

Step 10

Step 10
Mix the chopped carrots with the nut mixture, in approximately the same proportion as the spinach. Form the resulting homogeneous mass into identical balls.

Step 11

Step 11
Make pkhali from beets in the same way as pkhali from carrots.

Step 12

Step 12
Spread the nut mixture in an even layer onto the toasted sweet pepper slices.

Step 13

Step 13
Arrange the prepared eggplant slices, form the filling into an oblong shape and carefully roll it into a roll.

Step 14

Step 14
Place on a plate. Pkhali is ready.

Additional rubrics

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