Eggplant Pkhali with Pomegranate
Description
Pkhali is often served as an appetizer or as a side dish to meat and fish dishes, but I think eggplant pkhali works perfectly as a standalone dish, since it turns out very filling, juicy, and nutritious, yet without extra calories. Try making spicy and aromatic eggplant pkhali for yourself and your loved ones. It can be served warm or chilled.
Instructions
- 1
Step 1
Prepare the necessary ingredients. Rinse all vegetables and herbs under running water.
- 2
Step 2
Prick the eggplants several times with a fork, lightly rub with oil, and bake in a preheated oven for 40 minutes. After that, they will peel easily. Cut the eggplants into boats and put the flesh in a separate bowl.
- 3
Step 3
Put the garlic, cilantro, and nuts in the blender bowl. Process until smooth.
- 4
Step 4
Add the herb-and-nut mixture to the bowl with the eggplant pulp, add salt, oil, coriander, and mix thoroughly.
- 5
Step 5
Fill the boats with the spice mixture, sprinkle pomegranate seeds on top, and serve the dish warm.