Eggplant Pkhali
⏳ Time
1 hour
🥕 Ingredients
10
🍽️ Servings
8
Description
We couldn't have our 'Golden Thousand' without pkhali! Here is the pkhali made with spinach. Many do not add onions, but we did.
Ingredients
- Eggplants - 3 pieces
- Walnuts - 5 oz
- Khmeli-suneli - ½ spoons
- Cilantro - 0 oz
- Parsley - 0 oz
- Narshehab sauce - 1 tablespoon
- Garlic - 5 cloves
- Pomegranate Seeds - to taste
- Vegetable Oil - 5 fl oz
- Salt - to taste
Step by Step guide
Step 1
Prepare the necessary ingredients.
Step 2
Slice the eggplants lengthwise into thin strips.
Step 3
Soak in warm salted water for 15–20 minutes.
Step 4
In a blender, blend the walnuts, finely chopped herbs, khmeli-suneli, salt, garlic, 30 ml of hot water, and narsharab. If the mixture is too thick, add a little more hot water.
Step 5
Heat the oil in a skillet.
Step 6
Sauté the eggplants until golden brown on both sides, patting each slice dry with a paper towel beforehand to remove excess moisture.
Step 7
Place the cooked eggplants on paper towels to absorb any excess oil.
Step 8
Spread a layer of nut filling on the eggplant.
Step 9
Roll it up.
Step 10
Arrange the finished rolls on a plate and sprinkle with pomegranate seeds.
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