Eggplant Pkhali

(2 votes)

1 large (1-1/2 to 1-3/4 pounds) eggplant
Georgian Walnut Sauce
1 cup walnut pieces
3 to 4 cloves garlic
about 1/2 teaspoon salt
2 to 3 tablespoons chopped fresh coriander
1/2 teaspoon ground coriander
1/4 teaspoon ground fenugreek
1/4 teaspoon cayenne
1/4 teaspoon ground turmeric or 1/2 teaspoon ground dried marigold petals
2 tablespoons red wine vinegar
about 1/3 cup water
fresh coriander

Preheat the oven to 375°F.

Pierce the eggplant in several places with a knife and bake on a baking sheet until soft, 50 minutes to 1 hour, turning midway through. Remove from the oven and cool.

Cut the eggplant lengthwise in half. Scoop out the pulp, removing some but not all of the seeds; coarsely chop. Combine the eggplant with the walnut sauce in a bowl. Cover and refrigerate for 6 to 8 hours. Place in a serving dish and serve at room temperature, garnished with the coriander

Georgian Walnut Sauce:
1. With a mortar and pestle or in a food processor, grind the walnuts, garlic and salt into a paste. Add the fresh coriander, ground coriander, fenugreek, cayenne, and turmeric or marigold.

2. Stir in the vinegar and enough water to make a sauce the consistency of heavy cream. Store in the refrigerator. The sauce thickens as it stands, and may require thinning with a little water. .


Thank you so much for this recipe! I have been looking for it ever since I had this dish in a Georgian restaurant in Estonia earlier this year.
Tina, Location not stated.

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