Phali, a traditional Georgian dish, can also be prepared by those people who prefer to eat thermally unprocessed foods. A Caucasian appetizer is prepared from one type of vegetables with the addition of spices and spices. For cooking phali, you can use cabbage, spinach, beets. Eggplant phali has an interesting taste. The classic is to bake or blanch vegetables before preparing a dish, but you can cook with raw vegetables.
It is necessary
- - eggplant - 2 pieces
- - garlic - 1 - 2 cloves
- - walnuts (kernels) - 1 glass
- - salt, spices (ground coriander, hops-suneli, sumac)
- - greens (cilantro)
Instructions
Step 1
Peel the eggplants and, if necessary, remove seeds. To prepare raw pkhali from eggplant, it is better to take young fruits, since they have a more delicate taste and do not require removal of seeds. Cut the prepared eggplants into arbitrary pieces.
Step 2
Peel the garlic. If you want a light garlic flavor, take one clove of garlic. If you want a more pronounced, harsh taste, you can use two or three cloves of garlic. Sort the kernels of walnuts to exclude partitions and pieces of shell from getting into the dish.
Step 3
Pass the eggplants, garlic, nuts together with herbs through a meat grinder. We do this twice to achieve the desired phali consistency. In this case, a blender or a food processor does not work very well; it is better, if possible, to pass the food through a meat grinder.
Step 4
Add salt, hop-suneli. Usually they use utskho-suneli, but here you need to keep in mind that fenugreek is exposed to high temperatures to prepare the spice. If you want a spicier taste, you can add hot red ground pepper. Stir the resulting paste thoroughly, put in a dish, sprinkle with sumac on top.
You can serve raw phali with dried bread or raw vegetables.
