Phali is a traditional Caucasian appetizer, which is a vegetable pate. Phali is prepared from one vegetable with the addition of walnuts, garlic and cilantro, which gives the dish a truly Georgian character.
It is necessary
- - eggplant - 0.5 kg (2 medium sized eggplants)
- - garlic - 2 - 2 cloves
- - cilantro - a few twigs
- - walnut kernels - 100 g
- - salt, hops-suneli, sumac - to taste
Instructions
Step 1
To prepare eggplant phali, vegetables can be prepared in various ways: boil, fry or bake. The brightest will be the taste of pkhali, made from baked eggplant. To do this, whole fruits must be washed and dried with a cloth. Then, without cutting off the stalks, often chop the skin of the eggplant with a fork, skewer, or bamboo skewer. Next, place the eggplants in the oven, placing the fruits on the wire rack, and bake at 250 degrees for half an hour.
Step 2
Meanwhile, peel the garlic and grate together with the kernels of the nuts. Mix with cilantro, finely chopped with a sharp knife.
Step 3
Remove the eggplants from the oven, peel them hot, which is easily separated from the pulp. Do not peel with a knife, but remove the skin with your hands.
Step 4
Chop the peeled eggplants with a sharp knife. It is best not to use a blender, food processor or meat grinder to prepare phali to preserve the amazing texture of the snack.
Step 5
Combine vegetables prepared in this way with nuts, garlic and cilantro, salt and season to taste.
Transfer the prepared eggplant pkhali appetizer to a dish, garnish with pomegranate seeds or sprinkle with sumac and refrigerate for 15 minutes.
Step 6
Phali is traditionally served with fresh white bread, and if you're lucky, with real Georgian shoti.
