Tender eggplant pkhali with walnuts
16 August, 2016
Georgian cuisine is rich in various types of pkhali (Georgian appetizer) with spinach, beetroot leaves, cabbage and so on. Here we present yet another version of pkhali, prepared with eggplant that is very easy and no less tasty.


Eggplant – 5
Walnut – 100 g
Garlic – 2-3 cloves
Coriander - 1 batch
Onion – 1
Crushed coriander – ½ tsp
Utskho suneli (fenugreek) - ½ tsp
Salt/ pepper to taste
Lemon or white v

Bake whole eggplants in the oven at 190 degrees. Check if eggplants are ready using knife, take them out and cover with foil to easily remove the skin. When eggplants cool down, clean them and cut into thin slices or tear flesh using hands. Meanwhile grind walnuts into meat grinder or food processor together with coriander, onion, garlic, spices and little bit of lemon juice. Mix up eggplant flesh with walnut paste and serve the dish with pomegranate seeds and red onion rings or fresh chopped coriander. You can spread pkhali onto Georgian corn bread mchadi or consume it with Georgian bread shoti and tomato-cucumber salad.