Aubergine Rolls
Recipe by Tamar Tsertsvadze
Georgian cuisine offers a rich variety of vegan starters, among which pkhali holds a central place. This traditional dish consists of finely chopped vegetables combined with walnut paste and aromatic spices. Versatile and deeply rooted in Georgian culinary culture, pkhali can be prepared with aubergine, spinach, nettles, beetroot, pumpkin, carrots, and other seasonal vegetables. It is an ideal starter for any table and is traditionally served with cornbread.
Course: Insalate e antipastiCuisine: GeorgianDifficulty: Medium
Servings
+
-
4
servingsPrep time
35
minutesCooking time
25
minutesTotal time
1
hourIngredients
4 4 medium-sized aubergines
250 g 250 walnuts
1 1 onion
3 cloves 3 garlic
1 1 pomegranate
20 g 20 fresh coriander
1 tsp 1 fenugreek spice (Georgian “Utskho Suneli”)
3–4 3–4 tbsp white wine vinegar
Salt and pepper, to taste
Directions
- Slice each aubergine lengthwise into thin pieces (about 4–5 slices per aubergine). Sprinkle with salt and let them rest for several minutes to draw out bitterness, then pat dry.
- Cook the slices of aubergine either by frying them in a pan with oil until golden, or by baking them in a preheated oven at 200 °C for 20 minutes.
- To prepare the filling, finely chop the onion and cook it in a pan until lightly caramelised. Grind or finely chop the walnuts. Combine them with the cooked onion, minced garlic, chopped fresh coriander, fenugreek (“Utskho Suneli”) spice, vinegar, salt, and pepper. Mix until a thick, spreadable paste forms.
- Spread a portion of the walnut filling onto each aubergine slice and roll it up.
- Garnish with pomegranate seeds before serving.
- Serve alongside cornbread or sourdough bread. Enjoy!
Equipment
- Frying pan or oven
- Food processor or knife for the walnuts
- Mixing bowl
Notes
- Serve alongside cornbread or sourdough bread. Enjoy!