Eggplant with Walnut Paste in Mchadi Tart

1. 1

   Blend walnuts, garlic, blue fenugreek, marigold petals, and dried coriander together. Add a little hot water to get a paste consistency.

   10 min

2. 2

   Let the walnut mixture cool and add grated carrot, finely chopped onion, cilantro, salt, and vinegar. Mix well.

   10 min

3. 3

   Cut the eggplant into thick slices, sprinkle with salt, and fry in a pan or air fryer on both sides until softened and golden brown.

   15 min

4. 4

   Drizzle oil over the eggplant while frying.

   10 min

5. 5

   Add salt, sugar, oil, wheat flour, and water to the corn flour. Knead the dough.

   5 min

6. 6

   Transfer the dough to a tart pan and bake in the oven at 200 degrees Celsius until golden brown.

   20 min

   200°C

7. 7

   Once the tart is baked, spread the remaining walnut mixture (Imeretian cream) and arrange the seasoned eggplant with walnut paste on top.

   5 min

8. 8

   Sprinkle with finely chopped pomegranate and cilantro.

   5 min

Per 100 grams

Nutrition values are estimates. - means data is unavailable.