Phali and eggplant with nuts

Step-by-step cooking

1. Step 1:

   

   Boil beets and carrots.Cut the eggplants into even strips along the entire length, 0.6-0.8 mm thick and add a little salt. Leave for 30 minutes to release excess moisture.

2. Step 2:

   

   Sweet pepper cut along the fruit into 8 identical pieces. Grease the frying pan with vegetable oil (1 tbsp.spoon) and fry the pepper for 2-3 minutes on each side, until soft.

3. Step 3:

   

   Finely chop or mince dill, parsley, cilantro, celery and onion.

4. Step 4:

   

   Grind walnuts in a meat grinder or blender.

5. Step 5:

   

   Grate boiled carrots and beets, squeeze and remove excess juice.

6. Step 6:

   

   Put spinach in a frying pan in 150-200 ml. salted water for 5 minutes, stirring constantly. Then squeeze the spinach thoroughly. You can use a colander.

7. Step 7:

   

   Wash off the salt from the eggplant with water and blot it with a paper towel, remove excess moisture. Grease each slice with vegetable oil and fry in a dry frying pan for 1-2 minutes on each side, until soft.

9. Step 8:

   

   Pour the chopped nuts, cilantro, parsley, dill, celery, onion and all spices into a bowl, add salt and mix. Add wine vinegar and water. Mix thoroughly until smooth.

10. Step 9:

    

    In a bowl with pressed spinach, add the prepared nut mass in an approximate ratio of three to one. Three parts spinach and one part nut mass. Mix everything thoroughly and form small balls. Decorate the top with pomegranate seeds.

11. Step 10:

    

    Mix the chopped carrots with the nut mass, approximately in the same proportion as spinach. The resulting homogeneous mass is formed into identical balls.

12. Step 11:

    

    Make beetroot phali the same as carrot phali.

13. Step 12:

    

    Spread an even layer of nut mass on toasted slices of sweet pepper.

14. Step 13:

    

    Spread out the prepared eggplant slices, form an oblong filling and gently twist into a roll.

15. Step 14:

    

    Put on a plate. The phali are ready.