Eggplant Phali with Mushrooms Recipe
I took the recipe from the book “Georgian cuisine”. A wonderful appetizer of eggplant with walnuts and aromatic spices. Very tasty, flavorful and satisfying!
Servings
3
Cook Time
45minutes
Servings
3
Cook Time
45minutes
Ingredients
Instructions
  1. Peel the eggplant and cut it into cubes. Dip them in lemon-acidified water for 15-20 minutes.
  2. Prepare the remaining ingredients. Peel the onion and garlic and wipe the mushrooms with a napkin if there is any contamination.
  3. In a frying pan, fry the chopped onion until transparent.
  4. Add the chopped mushrooms to the onion and fry until the mushrooms are reduced in size and almost all the juice has evaporated. But don’t fry the mushrooms and onions until they are brown!
  5. Squeeze the eggplant well and send it to the pan with the onions and mushrooms.
  6. Cook until the eggplant is soft. It is better to cover the pan with a lid. Salt to taste.
  7. In a mortar, mash the coriander and utsho-suneli together with the garlic. Pour in the mass of grape (or Apple) vinegar.
  8. Put the contents of the pan, walnuts and fragrant garlic paste in a blender bowl. Add a slice of chili for spice, if you like.
  9. Grind with a blender until almost smooth. If the mass is too thick, you can add a little boiled water. Taste and add what you are missing – salt, vinegar or pepper.
  10. Put in the refrigerator to cool. To serve, you need to roll balls the size of a large walnut and flatten. Make a small dent on top and put the pomegranate seeds in it. You can decorate with herbs or halves of walnuts.
  11. Bon Appetit!
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