Eggplant Pkhali

Ingredients

• Eggplants 3 pieces
• Walnuts 5 oz
• Khmeli-suneli ½ spoons
• Cilantro 0 oz
• Parsley 0 oz
• Narshehab sauce 1 tablespoon
• Garlic 5 cloves
• Pomegranate Seeds to taste
• Vegetable Oil 5 fl oz
• Salt to taste

Step-by-Step Guide

Step 1

Prepare the necessary ingredients.

Step 2

Slice the eggplants lengthwise into thin strips.

Step 3

Soak in warm salted water for 15–20 minutes.

Step 4

In a blender, blend the walnuts, finely chopped herbs, khmeli-suneli, salt, garlic, 30 ml of hot water, and narsharab. If the mixture is too thick, add a little more hot water.

Step 5

Heat the oil in a skillet.

Step 6

Sauté the eggplants until golden brown on both sides, patting each slice dry with a paper towel beforehand to remove excess moisture.

Step 7

Place the cooked eggplants on paper towels to absorb any excess oil.

Step 8

Spread a layer of nut filling on the eggplant.

Step 9

Roll it up.

Step 10

Arrange the finished rolls on a plate and sprinkle with pomegranate seeds.