Pkhali and eggplants with nuts

Step-by-step preparation

Cooking time: 1 hr 30 mins

1. STEP 1

   

   Boil the beets and carrots. Cut the eggplants into even strips along the entire length, 0.6-0.8 mm thick and add a little salt. Leave for 30 minutes to release excess moisture.

2. STEP 2

   

   Cut the sweet pepper lengthwise into 8 equal pieces. Grease a frying pan with vegetable oil (1 tablespoon) and fry the pepper for 2-3 minutes on each side until soft.

3. STEP 3

   

   Finely chop or grind dill, parsley, cilantro, celery and onions in a meat grinder.

4. STEP 4

   

   Grind the walnuts in a meat grinder or blender.

5. STEP 5

   

   Grate the boiled carrots and beets, squeeze and remove excess juice.

6. STEP 6

   

   Simmer the spinach in a frying pan in 150-200 ml. salted water for 5 minutes, stirring constantly. Then squeeze the spinach thoroughly. You can use a colander.

7. STEP 7

   

   Rinse the salt from the eggplants with water and pat dry with a paper towel to remove excess moisture. Grease each slice with vegetable oil and fry in a dry frying pan for 1-2 minutes on each side until soft.

8. STEP 8

   

   Pour chopped nuts, cilantro, parsley, dill, celery, onion and all spices into a bowl, add salt and mix. Add wine vinegar and water. Mix thoroughly until smooth.

9. STEP 9

   

   Add the prepared nut mixture to a bowl with squeezed spinach in an approximate proportion of three to one. Three parts spinach and one part nut mass. Mix everything thoroughly and form small balls. Top with pomegranate seeds.

10. STEP 10

    

    Mix the chopped carrots with the nut mixture, in approximately the same proportion as the spinach. Form the resulting homogeneous mass into identical balls.

11. STEP 11

    

    Make pkhali from beets in the same way as pkhali from carrots.

12. STEP 12

    

    Spread the nut mixture in an even layer onto the toasted sweet pepper slices.

13. STEP 13

    

    Arrange the prepared eggplant slices, form the filling into an oblong shape and carefully roll it into a roll.

14. STEP 14

    

    Place on a plate. Pkhali is ready.