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Georgian · Salads
Eggplant Atsatsili and Beet Pkhali
Vibrant Georgian appetizers featuring eggplant and beetroot coated in a fragrant walnut paste and aromatic spices.
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Ingredients
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COMPONENT to taste
- to taste
Nutrition facts
kcal
protein
fat
carbs
Quick price-per-kg calculator
Price per kg
Method
1
Peel the eggplants, cut them into strips, season with salt, and pan-fry in oil on both sides. Slice or shred them into long, thin strips.
2
Finely process the walnuts, cilantro, onion, garlic, vinegar, water, and spices.
3
Mix two-thirds of the walnut paste into the prepared eggplant.
4
Grate the boiled beetroot, squeeze out any excess liquid, and combine with the remaining walnut paste. Shape the mixture into balls.
5
Garnish with pomegranate seeds or walnuts if desired.
6
Serve alongside fresh cilantro and bread.
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