Baklazhan Pkhali (Aubergine Pkhali) is a traditional Georgian recipe for a classic dish of baked aubergine (eggplant) in walnut sauce that's typically served as a dip. The full recipe is presented here and I hope you enjoy this classic Georgian version of: Aubergine Pkhali (Baklazhan Pkhali).
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Ingredients:
1 large aubergine (eggplant), about 700g
1 batch Georgian walnut sauce
fresh coriander to garnish
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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