Eggplant pkhali: Georgian food 101

I do love Russian food, but I also love having the opportunity to enjoy other foods of the former Soviet republics while I am there.

In my former life – let’s call it BC, as in Before Culinary – I was somewhat of a Georgia expert though it was the cuisine of the region that I often found more fascinating than its politics or geography.

Here are some of the key ingredients in Georgian cooking:

• Eggplant
• Walnuts, lots of them
• Cilantro, lots of it
• Spice mix – khmeli-suneli: coriander, dill, basil, bay leaf, marjoram, fenugreek, parsley, safflower or saffron, black pepper, celery, thyme, hyssop, mint, and cayenne pepper.

If you have these on hand, you can make most Georgian things happen. Pomegranate seeds or pomegranate molasses are also useful.

Of course, the region is also renowned for its meat, most often barbecued, and sheepsmilk cheeses, whether fresh or baked inside tandoor-made flatbread or pastry.

Pkhali, which is the dish I made here, can also be made with spinach (very traditional), cabbage, or beets, instead of eggplant. It can be eaten on its own or layered on flatbread.

You’ll need:

• 4 eggplants
• 3/4 cup walnuts, ground
• 4 cloves garlic, minced
• 5 tablespoons finely chopped cilantro
• about 2 tsp spice mix (or substitute 1/2 tsp crushed coriander seeds or 1/4 tsp ground coriander + 1/4 tsp ground fenugreek + pinch cayenne pepper + 1 tsp tarragon + 1/4 tsp dried mint)
• salt, to taste
• white wine vinegar, about 1/2 tsp, to taste
• Pomegranate seeds/molasses or walnut pieces for garnish

1. Roast the eggplant as if you are planning to make eggplant caviar, at 400F for about 45-55 minutes.

2. Scoop out the eggplant flesh and peel the eggplant. Pat it dry and chop finely.

3. Grind the walnuts, garlic, and spices together – I went old-school with a pestle & mortar, but you could use a spice grinder. I like the walnuts to have a bit of an uneven texture.

4. Chop the cilantro. Add walnut mixture and cilantro to the eggplant. Add vinegar, a good pinch of salt, and taste for seasoning.

5. Drizzle on top with pomegranate molasses or sprinkle if pomegranate seeds if you happen to have those handy.