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Spicy Eggplant Khinkali

Дана

@danakire

Difficulty: Easy

4 Serves

0.0

Spicy Eggplant Khinkali

Cooking Time

1 h. 50 min.

Serves

4

Cuisine

Georgian

Difficulty

Categories

  • Shared

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About This Recipe

Prepare delightful khinkali with a savory eggplant filling! This Georgian dish is perfect for a light lunch or dinner. These tender dumplings, filled with a juicy, spicy adjika-seasoned mixture, will be a true revelation for vegetarian food lovers.

ВаркаПостгрузинская кухнявторое блюдохинкалиУжинВторое блюдоОсновное блюдоОбедГрузинская кухняБлюдо из тестаХинкалиВегетарианствоВегетарианство: Строго

Ingredients List

Total Ingredients: 10

Serves:

1.

Eggplant - 3 pcs.

2.

Onion - 2 pcs.

3.

Garlic - 5 clove

4.

cilantro - 1 bunch

5.

Adjika - 3 tbsp.

6.

Vegetable oil - to taste

7.

Salt - to taste

For dough:

1.

Flour - 2 glass

2.

Cold water - 140 ml

3.

Salt - 1 tsp.

Nutrition Facts

Serves:

🥓

24%

Fat

103г

🍚

65%

Carbohydrates

278г

🥩

12%

Proteins

50г

🔥

2220

Kcal

Daily Values

* Calculation of macronutrients of the finished dish for 4 servings

Preparation Steps

1

Step 1

Prepare the eggplants. Peel them and slice crosswise into 7mm-thick rounds. Sprinkle with salt and let sit for 30 minutes, then rinse with cold water.

2

Step 2

Boil the eggplants. Bring water to a boil in a large pot and cook the eggplants until tender, about 5-7 minutes. Drain them in a colander, then place a plate and a weight on top to press out excess water. Afterward, dice the eggplants into small cubes.

3

Step 3

Shape the khinkali. Roll out the dough thinly and cut out circles with a diameter of 12 cm. Place the filling in the center of each circle and carefully pinch the edges, creating characteristic pleats. Boil the khinkali in a large amount of salted water for about 15 minutes until cooked through.

Shape the khinkali. Roll out the dough thinly and cut out circles with a diameter of 12 cm. Place the filling in the center of each circle and carefully pinch the edges, creating characteristic pleats. Boil the khinkali in a large amount of salted water for about 15 minutes until cooked through.

For dough:

1

Step 1

Prepare the perfect dough! Combine flour, salt, and water, then knead thoroughly to achieve an elastic dough. Let it rest for about 1 hour.


For filling:

1

Step 1

Prepare the aromatic filling. Peel and finely chop the onion and garlic. Heat oil in a pan and sauté the onion and garlic until golden brown. Add the chopped eggplant and cook for another 5 minutes. Remove from heat and let cool. Stir in the adjika and fresh cilantro, season with salt, and mix thoroughly.

Prepare the aromatic filling. Peel and finely chop the onion and garlic. Heat oil in a pan and sauté the onion and garlic until golden brown. Add the chopped eggplant and cook for another 5 minutes. Remove from heat and let cool. Stir in the adjika and fresh cilantro, season with salt, and mix thoroughly.

Enjoy your meal!

Follow the instructions step by step

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Proteins

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Fat

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Carbohydrates

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