This dish is served as an appetizer probably in all Georgian restaurants. It can be served either as a separate dish or as a part of “pkhali” assortment. It differs from restaurant to restaurant and everybody can pick their favorite way of preparing it. The recipe below is a variation that can be changed by adding/omitting/changing the number of spices to pick the favorite combination.
500 grams of eggplants (2-3 pcs),
250 grams of walnuts,
1 tsp of dried coriander,
1 tsp of paprika,
3 cloves of garlic,
salt (to taste)
about 100 ml of oil for frying the eggplant.
Eggplant cut into long slices and place in hot oil. Remember eggplants absorb too much oil.
- Chopp walnuts in a coffee grinder, add some water and salt and make a paste.
- Mix the paste with chopped coriander paprika and garlic.
Spread nut paste on fried eggplants, wrap them and use some pomegranate seeds for decoration.