Eggplant Pkhali
One of the most versatile picks in this guide — pairs with almost anything. Open the link to compare options.
- Time
- 30 min active · 30 min total
- Yield
- 8 pieces
- Steps
- 4
Ingredients
- Eggplant 2 pcs
- Walnuts 1 cup
- Khmeli-suneli 0.5 tsp
- Cilantro 3 sprig
- Parsley 3 sprig
- Narsharab sauce 1 tbsp
- Garlic 3 clove
- Refined sunflower oil 6 tbsp
- Salt to taste
For serving
- Pomegranate seeds 2 tbsp
Directions
Prepare
Wash the eggplants, cut each lengthwise into 4 slices, salt, and cover with warm water. After 15 minutes, drain the water and pat the vegetables dry. Peel the garlic and wash it. Wash and dry the herbs, chop finely. Prepare a blender, place a frying pan with oil on the heat. Boil a little water.
1
Fry the eggplants. Place the eggplant slices in hot oil and fry on each side until golden brown. Place the fried eggplants on a plate lined with paper towels to remove excess oil.
2
Prepare the appetizer. In the blender bowl, combine walnuts, cilantro and parsley, garlic, salt, khmeli-suneli, and narsharab sauce. Blend until smooth. Then add 1-2 tbsp of warm water and mix again. Distribute the mixture evenly on the eggplant slices and roll them into rolls.
Impress
Arrange the pkhali badrijani on a serving platter and garnish with pomegranate seeds.
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Nutrition (per 100 g)
Unlock 700+ Delicious Recipes
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Special launch price — available for the first 100 customers only.427 home cooks joined this week.
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Get instant access to a growing collection of 700+ carefully selected recipes, with new dishes added regularly. Forget outdated PDF cookbooks and endless searching—everything is organized in one modern, easy-to-use platform.
- Breakfast🍳
- Lunch🥗
- Dinner🍝
- Healthy Meals🥑
- Snacks🥪
- Desserts🍰
