Georgian eggplant pkhali - eggplant and walnut spread

[shain]

• 1.5 kg eggplants, peeled
• 100g well toasted walnuts
• 2.5 tsp coriander seeds
• 1-2 tbsp lemon juice
• 1/5-1/3 cup water
• 2 tsp carob molasses, date molasses, or dark brown sugar
• 3 tbsp chopped cilantro (optional)
• hot chili to taste
• freshly ground pepper, generously
• 1-2 tsp salt
• pomegranate kernels, for serving

 

 

• Cut the peeled eggplant into thick (2 cm) slices. Generously brush with oil from both sides.
• In a 220 deg C oven, bake until dark brown on both sides.
• Toast the coriander seeds until aromatic.
• Blend together all ingredients (other than the pomegranate) until smooth. Adding water as needed.
• Taste and adjust salt, lemon, chili.
• Serve at room temp, with pomegranate kernels on top.
• Eat with crisp warm bread, or pita chips.

 

 

 

[Rickbern]

Thank, love this! I’ve made pkhali with spinach, chard beets and leeks but never eggplant. Gonna give this a spin 

[shain]

2 hours ago, Rickbern said:

Thank, love this! I’ve made pkhali with spinach, chard beets and leeks but never eggplant. Gonna give this a spin 

 

I didn't see a similar eggplant pkhali in Gerogia. But the very common eggplant rolls filled with walnut spread where my favorite appetizer. When I wanted to make it myself, I decided that I'm too lazy to fill and roll eggplants, so I searched and found this dish. In my recipe I made it smooth and more spreadable than a most traditional pkhali.

Please let me know when you make it