Baklazhan Pkhali
(Aubergine Pkhali) Recipe

Origin: Georgia Period: Traditional

Ingredients

1 large aubergine (eggplant), about 700g
1 batch Georgian walnut sauce
fresh coriander to garnish

Baklazhan Pkhali
(Aubergine Pkhali) Preparation:

Method:

Pierce the eggplant several times all over with a sharp, pointed, knife. Place on a baking tray and set in an oven pre-heated to 180°C. Bake for between 50 minutes and 1 hour, turning half way through (until soft and slightly blackened). Remove from the oven at this point and set aside to cool.

Cut the eggplant in half lengthways then scoop out the pulp with a spoon (remove some but not all of the seeds). Coarsely chop the flesh then combine with the walnut sauce in a bowl. Cover and chill in the refrigerator for at least 6 hours.

To serve, bring to room temperature, transfer to a serving dish and garnish with the coriander.

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Welcome to the Celtnet Recipes Page for Aubergine Pkhali

Baklazhan Pkhali(Aubergine Pkhali) Recipe

Origin: Georgia Period: Traditional

Ingredients

Baklazhan Pkhali(Aubergine Pkhali) Preparation:

Method:

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