Eggplant Pkhali Recipe

Preheat the oven to 190°C. Wash the eggplants and place them whole, without cutting the stalks, on a baking sheet. Put in the preheated oven. Bake the eggplants for about 40 minutes, until pulp. While the eggplants are cooking, prepare the walnut seasoning. Pick the walnuts, remove the partitions. Wash the coriander greens and chop them coarsely. Peel the garlic and onion.

Chop the onion and grind with the walnuts, garlic and herbs in a meat grinder. Add ground coriander, foreign spices, pepper and salt to the resulting mass, stirring by hand to get a homogeneous mass. Remove a plate of baked eggplants from the oven, cover the top with a bowl or other, allow it to "steam" slightly and cool so that it is comfortable for your hands to process them. Remove the skin from the eggplants.

Cut the pulp of the cooled eggplant with a knife or break it apart with a knife or hand to produce a coarse "crushed" mass. It should not be a homogeneous puree, so there is no need to grind the potatoes. Pour in the separated juice. Mix the walnuts and onion mass with the prepared eggplants. Add a few drops of white wine vinegar – for acidity. Stir everything. Taste with salt and spices, add if necessary. Remove the grains from the pomegranate (you can do this in advance while the eggplants are baking). Peel the red onion and cut it into thin rings. Transfer the pkhali to a platter, sprinkle with pomegranate seeds.