2020-08-13 / test@t
Eggplant Puchholia
Puchholia is a Megrelian dish that uses the young cheese of the same name. Mamiya Jojua, the chef of Kazbek restaurant, offers an author's version of this dish - eggplants baked with tomatoes and buchholiya cheese.
Ingredients
- eggplant - 360 g
- pink tomatoes - 320 g
- olive oil - 40 g
- Buchholia cheese - 240 g
- pomegranate seeds - 60 g
- Svan salt - 20 g
- mazoni - 80 g
- 1 small bunch of mint
STEP-BY-STEP COOKING RECIPE
Step 1
Cut the eggplants and tomatoes into circles.
Step 2
Salt the eggplant, leave for 10 minutes, then fry on both sides in a grill pan.
Step 3
Remove seeds from tomatoes.
Step 4
Grate cheese.
Step 5
Mix the matsoni with the chopped mint, pour over the gebzhaliya sauce and garnish with the pomegranate seeds.
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