Smashed Eggplant with Walnuts and Mint Mchadi

1. 1

   Cut the eggplant lengthwise, sprinkle with salt, and leave for 30 minutes. Then squeeze well.

   30 min

2. 2

   Fry the eggplant in oil one by one, on both sides, until golden brown.

   15 min

3. 3

   Cut the onion into rings and the bell peppers into strips.

   10 min

4. 4

   Sauté the onion in oil, add the bell peppers and sauté as well.

   10 min

5. 5

   Smash the fried eggplant with a fork and add to the sautéed onion and bell peppers.

   5 min

6. 6

   Add the blended walnuts, garlic, utskho suneli, dried coriander, saffron and a little water. Mix well.

   5 min

7. 7

   Finally, add finely chopped cilantro, coarsely ground red pepper, salt and vinegar. Mix well.

   5 min

8. 8

   For the mchadi, mix corn flour, salt, sugar (if using), finely chopped mint and cold water. Knead the dough.

   10 min

9. 9

   Heat a pan and bake the mchadi on both sides until golden brown.

   15 min

10. 10

    Serve the smashed eggplant with mint mchadi.

1 serving ≈ 425 g

Nutrition values are estimates. - means data is unavailable.